Delicious Scottish hot smoked salmon is the star of this creamy pasta dish. Once defrosted this salmon is ready to eat, which is why I love this recipe if I need a quick dinner after a busy day.
Total Cooking Time
20 Minutes
Ingredients (Serves 2)
2 Hot smoked salmon fillets (I buy these)
150g Farafelle
100g Mascarpone
2 Garlic cloves (minced)
1 Lemon (juice only)
1/2 Broccoli head
1 tsp Olive oil
Method
1. Put your pasta in a pan of boiling salted water and cook as per pack instructions.
2. Meanwhile flake your salmon fillets into large chunks and set aside.
3. In the final 5 minutes of your pasta cooking add your broccoli to the pan.
4. Now start the sauce by heating some olive oil in a pan and adding the garlic. Cook for 30 seconds and stir in the mascarpone, when the mascarpone has melted season with salt & pepper and add the lemon juice.
5. When the pasta & broccoli has finished cooking, drain (reserving some pasta water) and add to the mascarpone and mix to combine. Add a little of the pasta water to create a lovely sauce.
6. Add in most of the salmon to the pasta (I keep some aside to put on top for serving). Mix until combined adding a little more pasta water if the sauce seems too thick and serve with some black pepper.
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