Farmhouse Deli - Salmon Affumicato Linguini

Posted on Tue July 23, 2019.


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     


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


  • 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