Irish smoked salmon is without doubt one of the world’s great foods. Being the most westerly country in Europe gives Ireland the perfect environment for producing this versatile delicacy. Salmon has been smoked for centuries in Ireland using methods and secrets which have been passed down through the generations. The texture and taste of Irish smoked salmon is particularly good due to that extra bit of work the king of fish has to put in around our rugged and unpolluted west coast. Smoked salmon is rightfully considered an expensive food, but when used as an addition to pasta the smoked flavour carries brilliantly. This means that a small amount of salmon can go a long way. Another great benefit to eating smoked salmon is the fact that the oils of the salmon which are high in omega 3 remain very well preserved. Coupled with a healthy selection of spring leaves, this dish makes a well balanced main meal of the day.
This recipe comes courtesy of Oscar’s restaurant. Images courtesy of www.foodandwinephotography.com Preparation time 10 minutes. Cooking time 15 minutes. Serves two.
Ingredients
300g fettuccini
1 large vine tomato
14 Kalamata olives
100g smoked salmon
Half a lemon
50ml single cream
A selection of spring greens such as baby spinach, ruby char, etc
5ml olive oil
Salt and pepper
Method
Roughly chop the tomato, greens, and smoked salmon.
Bring a large pot of salted water to boil, when boiling add the pasta and allow cook.
As the pasta is cooking heat a heavy pan, add olive oil, tomato, and olives and allow to gently fry.
When the pasta is cooked remove from water and hold hot.
Add the cream to the pan with olives and tomato.
Add the greens to the sauce, season, add the pasta, and finish with a little lemon juice.
