Baking
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"Inspired by a dish I had at cafe de l'industrie in the Bastille, Paris. I found this on the internet and cook this when dreaming of Paris"– Stian Hjoberg.
A really lovely meal for two, using a star ingredient - easy midweek, or a last-minute dinner party.
Can easily double or triple quantities to feed a larger gathering too.
Serves 2
Pictured: Smoked salmon and vodka pasta
Ingredients
- 250g penne, linguine or spaghetti
- ½ small French shallot/ 3 green tipped spring onions
- 125g -150g smoked salmon, substitute smoked trout
- 2 tbsp unsalted butter (or olive oil)
- Sprinkling 1 tbsp vodka
- ½ cup single cream
- Salt and pepper to taste
- Chopped curly parsley
- Optional – salmon caviar to make it extra special
- Sauce takes about 5-7 minutes so check pasta cooking time and start sauce 8 minutes before pasta will be al dente.
Method
Bring pasta water to the boil and prepare other ingredients in the meantime.
Sauté shallot in butter (or oil) until it softens.
Add smoked salmon and cook a minute or two stirring until it lightens in colour.
Sprinkle in the liquor and stir until evaporated.
Add the cream and heat through.
Check seasoning, add chopped parsley and stir through pasta.
Dietary preferences
- Gluten-Free with substitutions
