This year we pulled out a smoked salmon on Christmas Eve and noshed on it. The filet was huge, though, and we ended up with leftovers. Not people to waste a perfectly great and extremely spency fish, we combed the internet looking for how to use smoked salmon other than smearing it on crackers with cream cheese.
The credit for this smokey, savory concoction goes to her, with just a few tiny modifications made by us.
Rating: Truly 1/2 assed
Here's what you need and how to do it
8 ounces pasta
1/4 cup pine nuts
2 Tablespoons oil (canola, grapeseed, or olive)
1/2 cup shallots, chopped
2 garlic cloves, minced
1/4 cup cream (we used Silk non-dairy creamer)
1 Tablespoon fresh lemon juice
2 Tablespoons lemon zest, divided in half
3 Tablespoons capers
1/2 cup dry white wine (like chardonnay)
Handful of fresh parsley, chopped
1 teaspoon dried dill
4-6 ounces smoked salmon, broken into bite-sized pieces
1 cup of pasta water, set aside after pasta is done cooking
In a medium to large pot, heat water to boiling. Add pasta and cook until al dente (fork tender but not mushy).
Meanwhile, roast the pine nuts by spreading them across a skillet and cooking at medium heat, stirring occasionally, for 10 to 15 minutes.
Make the sauce by adding oil to another skillet (or waiting until the pine nuts are done and using that same skillet), heating to medium, adding shallots and garlic and cooking for 2 minutes, then putting in white wine, lemon juice, capers, and half of the lemon zest.
Let cook down by half. Then add cream and heat through.
Drain pasta (saving 1 cup of the liquid). Add pasta to sauce. Add in pasta water (little by little) if mixture seems dryish.
Add salmon, pine nuts, dill, parsley, and last Tablespoon of lemon zest. Season with black pepper (preferably freshly ground) and salt if desired.
For a printable version of this recipe, go here.