Quick and easy smoked salmon spaghetti recipePosted by Fiona Nevile in Fish and Seafood, Rice and Pasta | 8 comments
Sometimes I get bored with our old favourites when it comes to rustling up the evening meal. Although the freezer is full of my own ‘ready meals’ nothing appeals. I pick through the shelves and even consider a takeaway. Last night I found a pack of Atlantic line caught smoked salmon – 100g for £3.99 happily discounted to £2.50 on the CFC.
Danny refuses to eat farmed salmon so I only buy the good stuff on offer and stash it away for chic canapés or scrambled eggs and smoked salmon for a very special breakfast.
Last night was a special occasion. I was tired and wanted to run up something simple and delicious. This result hit every note. Luxury food, quick and easy to prepare and tasting absolutely divine. The recipe could have easy fed three or four with the addition of some garlic bread and a side salad.
Smoked salmon spaghetti
100g of the best smoked salmon cut into 1cm strips
200g of spaghetti
2 tsp of vegetable stock powder
2 eggs – beaten
150g of single cream
2 tablespoons of freshly grated parmesan
2 tsp of freshly chopped parsley/or dill – dill would be my favourite choice here but we only have parsley growing in the garden at the moment.
Heat up a decent amount of water in a large saucepan and add the stock powder – cooking pasta with chicken or vegetable stock improves the pasta eating experience enormously. Cook the spaghetti according to the manufacturer’s instructions and finally to your own taste.
Strain the spaghetti and add the beaten eggs.
Stir well to cook the eggs.
Add the smoked salmon strips.
Stir well again and serve on warm plates with a sprinkle of parmesan and parsley.
Prepare for tumultuous applause.
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