This was a bit of a throw together dish tonight and I had to improvise a bit as I didn't have all the ingredients for what I had intended to make. This was supposed to be a salmon carbonara but I discovered that we had run out of eggs, so I quickly had to change direction but we were both extremely pleased with the end destination. unfortunately, I have no pics at this time as we were both ravenous and had gobbled it whole before I had remembered to get the camera out.
Serves 2
Ingredients:
100g dried spaghetti
100g smoked salmon (roughly chopped into 1cm pieces)
75ml double cream
75g cream cheese
1 large garlic clove (crushed)
1 tbsp mild olive oil
1 pickled gherkin (finely diced)
Black pepper
Method:
1. Bring a medium pan of salted water to the boil. Add the pasta and cook for 10 mins, or until it is cooked through but still has a little bite (al dente). It is always best to read the packet as different brands can vary in cooking times.
2. Towards the end of the cooking time, in a slightly larger pan fry over the garlic in the oil over medium heat for 1 min then remove from heat.
3. Mix together the cream, cream cheese and a generous twist of cracked black pepper.
4. When the pasta is cooked, drain it quickly and add the hot pasta to the garlic oil and toss to coat the pasta in the oil. Stir in the cheese and cream mixture, followed by the chopped smoked salmon and diced gherkin. Stir until the pasta is completely covered in the sauce and the salmon has turned a soft pink colour. Serve immediately with another generous twist of black pepper.
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