Farmhouse Deli - Salmon Affumicato Linguini

Posted on Tue July 23, 2019.

Ingredients

Smoked Salmon Cream (1 portion)           

  • 70ml Fresh Cream
  • 15g Smoked Salmon      
  • 10g Green Frozen Peas 
  • 3g Capers           
  • 1g Red Chili
  • 2g Parsley
  • 1g Fennel
  • 18g Unsalted Butter
  • 2g Fresh Garlic
  • 1g fine salt
  • 1g whole black peppercorns         
  • 100g uncooked Linguini pasta       

Tabaco Onion rings (1 portion)            

  •  25g White Onion
  • 1 x Egg 
  • 8g Cake Flour  
  • 1g Garlic Powder             
  • 1g paprika spice
  • 1g salt
  • Oil for deep frying     

METHOD

Onion Rings

  • Peel and slice the onions into roundels and separate them so they are now in rings
  • Beat the egg and mix with the onion rings
  • Mix the dry ingredients together
  • Make sure your fryer is set to 165 degrees Celsius
  • Take the onion from the egg mixture and toss in the dry ingredients and fry till golden and crispy, once ready put on paper towel to absorb any excess fat

Pasta 

  • Bring lightly salted water to the boil in a medium size pan or larger if you are making for a family and cook the pasta for 6 to 8 minutes, depending on the quality and also how you prefer to eat your pasta.

Smoked Salmon cream 

  • In a medium saucepan heat quickly start to fry the garlic in butter
  • Once aromatic add all the other ingredients, except the peas and bring to the boil, remove from the heat.
  • Once the pasta is cooked to your perfection
  • Add peas into the sauce followed by the hot pasta (drained from the water)
  • Re heat the sauce and allow the sauce to gently coat the pasta
  • Serve hot and garnish with Tabaco onion rings

Bellissimo