Here’s another quick ‘recipe’ using smoked salmon. I say recipe (in inverted commas) because it’s actually just a couple of ingredients thrown together with some dressing and dumped on a plate. Trust me, though, it tastes a lot better than it sounds. I usually make this with leftover salmon or smoked trout (that’s been used in a proper recipe like this one). And if you use a thin pasta, like angel hair, then the result is a light, non-stodgy delight of a dish, especially if there’s lots of the spicy, tangy lemony dressing.
Warning: This dish is a well-documented cat attractant. Make sure all external doors and windows are securely closed before making this dish, otherwise neighbourhood felines will come a-calling.
300g thin pasta, such as angel hair or thin spaghetti
150g skinless smoked salmon or smoked trout, flaked into 2.5cm(1 inch) pieces
2 cups spinach or rocket leaves, shredded
Juice of ½ a lemon
Same amount of olive oil (as lemon juice)
¼ tsp dried chilli flakes
1 garlic clove, crushed
1. Bring a pot of water to the boil, add a teaspoon of salt, then add the pasta. Cook until al dente (about 2 minutes for angel hair pasta).
2. Make the dressing: Whisk the dressing ingredients together in a bowl and set aside.
3. When the pasta is ready, drain well, then add the smoked salmon and spinach to the pan, together with salt and pepper to taste. Add the dressing and toss gently to combine.
4. To serve, spoon into bowls and serve with extra lemon, if desired.
Ingredients, such as pasta, lemon, spinach, garlic, chilli flakes and smoked salmon
Whisk the dressing ingredients together and boil the pasta. Easy!
Then toss together...
... and tuck into this tangle of tastiness!
Ooh, look... I spy with my beady eye...
... Dinner time!