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| I stole this photo from their website too - bad! |
I found this fab and easy recipe on one of my new favourite blogs, www.domesticsl*ttery.com (the home and lifestyle blog for women who have better things to do) - and, yes, I have put a "*" where the "u" would be to wind back the NSFW of the name. And for those of you that think I've gone off the rails putting "rude sex stuff" (I so did not!) on my blog, here's what the writers of the blog have to say about themselves:-
The Domestic slu*ts like their ordinary things to be extraordinary. We want our homes to look good, we want damn tasty food and we want our outfits to be unusual. But we're busy and we enjoy being a little bit lazy. We'd much rather go out dancing than tidying up. Frankly, a five course meal sounds like far too much effort and our idea of 'decorating' is to hide a spaghetti stain on the sofa with a nice cushion. If you think we're going to spend hours in a shopping centre, you're mistaken. We're probably tipsy. Or napping. We do like a nap.
We're a UK-based blog, with male and female writers across the country (all with our own tastes and opinions) discovering the best in design, fashion, food and travel. We don't for a minute think that cupcakes can save the world, but cake will always make you smile on a rubbish day. We'll never tell you about a faceless hotel chain, we want our adventures a little more interesting than that.
We basically want to cheat our way to the good stuff and ignore the crap bits of life for a while. You should come exploring with us.
So, you can all relax now and get cooking on this really yummy pasta. I know I normally only post recipes for cakes (because, who doesn't love cake?), but I think everyone likes to throw an easy new dinner recipe into rotation, and this one rocks. My notes, as usual, in italics:-
Creamy Smoked Salmon Pasta (serves 2)
- 150g pasta, any shape you like (I don't think 150g is enough for two people, and I used 250g of pasta shaped like little horses that I found in the back of my pantry - not sure how old it is, but pasta doesn't really go off, does it?)
- one small onion finely chopped
- 2 cloves of garlic, crushed (I used more, because we LOVE garlic)
- 240g smoked salmon trimmings (I used a 200gm pack from the supermarket. They didn't have "trimmings", so this was proper smoked salmon, but it was still less than €3/pack)
- Glug of white wine/gin/whisky (I used gin, and probably more than a "slug" because I spilled it all over the stove top whilst being generous)
- Squeeze of lemon, optional (I used the juice of a whole lemon that I found in the bottom of the crisper - tasted fab!)
- Pinch of smoked paprika, optional
- 200ml sour cream (I used low fat, because I couldn't find any other kind in the supermarket)
- Lots of black pepper
- Get a pan of salted water boiling for the pasta - if you're using dried then pop it in at the beginning (once the water is boiling, natch), if you've got fresh pasta then hold off to the last few minutes to cook it.
- Saute the onions over a medium heat in some oil (you can add a knob of butter for a little extra flavour if you like) for about 6 minutes before adding garlic. Cook for a further few minutes.
- Throw in the salmon (I chopped mine up a bit first because it was in fillet form) and stir so it starts to get cooked through.
- Once half of the salmon has turned white, pop in your glut of desired alcohol and let it reduce for a few minutes, adding the lemon juice and paprika if using.
- When the liquid has reduced, add the sour cream and raise the heat slightly so the sauce begins to bubble a little.
- Keep string constantly for about 5-8 minutes and take off the heat. (I didn't stir constantly, I was trying to get the spilled gin off the stove elements - the waste!).
- Drain your cooked pasta and put it back int the saucepan.
- Pour the creamy salmon sauce over the top and mix thoroughly so every bit of pasta gets coated. (I tipped the pasta into the sauce instead of the other way around - rebel!)
- Throw in a load of black pepper and give it one last mix - and you're done!
FAQs
Try smoked salmon any number of ways in tacos—with pineapple tomatillo salsa, pickled radishes or cilantro slaw and mango salsa. Or use the salmon in pastas like Salmon and Broccoli Penne or Spinach Pesto Fusilli, or over crisp rounds of baked polenta.
Can you eat smoked salmon with cheese? ›
And for a truly decadent experience, try gravlax, a type of cured salmon that's perfect with cream cheese or even blue cheese. So go ahead and indulge in a variety of smoked salmon and cheese pairings – your taste buds will thank you!
What to eat with smoked salmon fillets? ›
There are tons of ways to serve it, but typically it works well with lemon, crème frâiche and with light herbs like basil or dill. You could also try it in place of bacon in a carbonara. We've got lots more smoked salmon recipes, or share your own.
How to serve a whole side of smoked salmon? ›
To serve, arrange salmon slices on platter. Sprinkle with onion, capers and dill. Place dressing in a bowl and serve on the side with crisp bread.
What cheese goes with smoked salmon? ›
Cheese to use with smoked salmon
Cream cheese is the classic, obvious choice to pair with lox, but other soft cheeses such as goat cheese, labneh, brie, or feta (my favorite!) could work as well. To make my feta more spreadable, I break it up with the back of a spoon and mix it with some quality extra virgin olive oil.
Are you supposed to cook smoked salmon? ›
Smoked salmon is a fully cooked product that has gone through a smoking process that preserves and adds a distinctive flavor. This means that it's safe to eat right out of the package without any additional cooking required.
When should you not eat smoked salmon? ›
If you have a weak immune system or a sensitive stomach, you might want to avoid eating too much smoked salmon. Cold-smoked salmon in particular may have the bacterium Listeria monocytogenes, which can lead to listeriosis. To avoid listeriosis, you can try hot-smoked salmon.
Is smoked salmon cream cheese good? ›
This Smoked Salmon Cream Cheese is the perfect addition to your weekend brunch, but it makes a great spread for cracker and fresh veggies too! With just a few simple ingredients and loads of smoky, creamy, tangy flavor, you'll love this homemade cream cheese blend.
What toppings go on smoked salmon? ›
Assorted accompaniments: In this platter, I'm using boiled eggs, diced avocado, cherry tomatoes, cucumber slices, lemon, capers, red onion, fresh dill, and everything bagel seasoning.
What pairs best with salmon? ›
20 Best Side Dishes for Salmon
- 01 of 21. Simple Broccolini. ...
- 02 of 21. Roasted Parmesan Rosemary Potatoes. ...
- 03 of 21. Buttery Garlic Green Beans. ...
- 04 of 21. Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette. ...
- 05 of 21. Easy Bok Choy. ...
- 06 of 21. Sriracha Honey Brussels Sprouts. ...
- 07 of 21. Lime Cilantro Rice. ...
- 08 of 21.
Since it is already 'cooked', you can eat the succulent slices straight off the package (my personal favorite); put it on toast with cream cheese for a great quick snack; make yourself a smoked salmon sandwich on the go; or prepare a four-course gourmet meal based on the delicate treat.
Is it OK to eat a whole pack of smoked salmon? ›
Salmon also serves up B vitamins, known as the energy vitamins, because of their role in metabolism. They help turn the food we eat into energy our bodies can use. So yes, smoked salmon can be a nutritious food, but it's important not to go overboard, as sodium content can be high.
Do you eat smoked salmon cold or hot? ›
Both types of smoked salmon can be eaten cold right out of the package. Hot-smoked salmon can also be reheated and is great in hot dishes. Unlike fresh salmon, which should be prepared and eaten within 48 hours, smoked salmon has a longer shelf life.
Do you put seasoning on both sides of salmon? ›
After drying, make sure to season the salmon generously with salt and pepper on both sides. If you have a little time to spare, seasoning it at least 45 minutes in advance and letting it rest in the fridge up to several hours can help the fish retain more moisture as it cooks.
Should smoked salmon be warmed up? ›
Both types of smoked salmon can be eaten cold right out of the package. Hot-smoked salmon can also be reheated and is great in hot dishes. Unlike fresh salmon, which should be prepared and eaten within 48 hours, smoked salmon has a longer shelf life. It can be enjoyed for up to a week.
Can you eat smoked salmon just like that? ›
Raw smoked salmon is safe for consumption - when prepared, and produced - correctly. As a consumer, make informed choices when purchasing raw smoked salmon and always buy from transparent, top quality providers.
How do you prepare ready to eat smoked salmon? ›
Serving: As soon as the salmon arrives, place in the refrigerator (or freeze if for use at a later date). Smoked Salmon is already cooked, so it typically needs no further cooking. Preparing it as often as simple as pairing it with herbs, bread, wine or other foods and drinks.
How to prepare smoked salmon from the store? ›
Some ways to cook smoked salmon are:
- Cut it into small pieces and put it in the pan to fry a little before adding beaten egg mixture, to make scrambled eggs with salmon. ...
- Poach it (cook it in some liquid, like a mixture of herbs, fish stock and white wine)
- Bake it on an oiled baking tray, with a little lemon juice on top.
