Tag Archives: smoked salmon

Salmon pasta

A deliciously creamy pasta that is freshened by a good squeeze of lemon.

Ingredients: (for two)

  1. 1 onion, diced
  2. 1 glass of white wine
  3. 200g hot smoked salmon, flaked (you can also use normal smoked salmon)
  4. 150g dried pasta – I like to use spaghetti
  5. 200ml cream
  6. Salt and pepper to taste
  7. Juice of 1/2 lemon, plus extra to serve
  8. Handful fresh dill, chopped – other herbs that would work if you can’t get fresh dill would be chervil or flat leaf parsley and you can also use dried dill if your supermarket is like mine and always seems to have the fresh herbs you don’t need that night

Method:

  1. Cook the pasta according to the instructions on the pack
  2. While the pasta is cooking, sweat the onions until translucent
  3. Turn the heat to high, add the white wine and cook for 3-4 minutes to cook off the alchohol
  4. Add the cream and cook on medium heat for another few minutes until thickened
  5. Season to taste – remember that the salmon will add salt
  6. Add the salmon
  7. Add the lemon juice and herbs
  8. Add the cooked pasta (should be juust al dente as it will continue to cook a little in the sauce).  Reserve some of the salted water that you cooked the pasta in and you can add that to thin out the cream sauce to make it silky and coat the pasta.
  9. Serve with lemon wedges and a sprinkle of chopped fresh dill
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smoked salmon quiche with crispy potato crust

Following on with my obsession with potato rosti, and with 4 potatoes and smoked salmon in the fridge, I found a terrific way of incorporating the two to make a delicious smoked salmon quiche on a crispy potato base.  Takes a while from start to finish, maybe 2 hours, but well worth it for the very creamy result.  Good as leftovers for lunch the next day, too.

Ingredients

  • 3 1/4 cups grated, cooked potato
  • 2 tablespoons melted butter, plus 1 tablespoon whole butter
  • 1 tablespoon Essence, recipe follows
  • 1/4 cup finely grated Parmesan
  • 1 medium leek, halved and thinly sliced, about 1 cup
  • 1/2 teaspoon minced garlic
  • 4 ounces cream cheese, at room temperature
  • 2 teaspoons fresh lemon juice
  • 3 eggs
  • 1 cup heavy cream
  • 6 ounces smoked salmon
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 200 degrees C. Lightly grease a 9-inch deep-dish glass pie plate.

In a bowl, combine the potatoes, 1 tablespoon of the melted butter and Essence, and toss to combine. Add the Parmesan and toss to combine. Press the potato mixture into the prepared pie plate, spreading to evenly cover the bottom and up the sides. Bake until the potatoes are golden brown, 25 to 30 minutes. Remove from the oven and cool on a wire rack.

Reduce the oven to 180 degrees C.

Pour the remaining tablespoon of butter into a small skillet over medium heat. Add the leeks and saute until softened, about 4 minutes. Add the garlic and cook for 30 seconds. Remove from the heat.

Place the cream cheese in a large bowl and using a wooden spoon, stir in the leeks and lemon juice. Add the eggs, 1 at a time, stirring just until combined. Add the cream, salmon, dill, salt, and pepper and mix well.

Pour the cream cheese-salmon mixture into the cooled potato crust and bake for about 30 minutes, until golden and the batter is set. Cool quiche for 20 minutes before serving. Serve warm or chilled.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.