Salmon with lemon and cream pasta

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Easy food. Guys like it.

The Corfiot came to stay with me for a few days and specifically requested I make him this dish. It’s actually a very quick easy meal so I gave him the recipe and now he can make it himself back in Corfu. If I make it in summer, I use spring onions and in winter I use leeks. I use penne rigate pasta but use your own favourite. I think this would be nice with tagliatelle.

For two

150 – 200g smoked salmon chopped into bite sized pieces

1 large leek sliced or 3-4 spring onions sliced

200 ml of single cream

1/2 a glass of white wine

juice of 1/2 lemon

a good glug EVO oil

a good handful of flat leaf parsley roughly chopped

a good grinding of black pepper to serve.

 

Add the oil to a heavy bottomed skillet over a low heat and gently saute the leeks or onions until softened. Add the wine and sizzle off until reduced to almost nothing. Add the salmon and cook for a few minutes. Do not overcook as it becomes hard and fragile. Stir and turn carefully and gently. Add cream. When its hot, add the lemon a drop at a time until the sauce has a nice lemon tang. Dont make too lemony as you want the other flavours to come through. Add parsley and your just cooked pasta to the pan. Serve with a good grind of black pepper and a nice crisp white such as the Greek Paranga by Kir Yianni. Or the Rose Petaloudes.

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3 Comments

    1. my ex partner and still very good friend loves this… its pretty tasty… smoky, tangy and creamy. you could shove a few shrimp in there too… or use dill instead of parsley.

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