Hot-smoked salmon with cacio e pepe cream
2
Medium
15 minutes
30 minutesThis restaurant-quality dish is surprisingly easy to make. The richness of Woolworths’ hot-smoked salmon with pepper, mustard seeds and dill is perfectly balanced by sweet roasted peppers and silky brinjal. A creamy, cacio e pepe-style sauce brings it all together with a peppery bite and cheesy depth. Serve with toasted ciabatta or steamed baby potatoes for a full meal, or individually as an elegant starter.
Ingredients
Method
- 2 red peppers, quartered and seeded
- 1 large brinjal, roughly chopped
- 2 T olive oil
- sea salt and freshly ground black pepper, to taste
- Woolworths hot-smoked salmon with pepper, mustard seeds and dill 180 g, flaked For the cacio e pepe-style sauce:
- 2 T butter
- 2 garlic cloves, crushed
- ½ cup cream
- Grana Padano 40 g, finely grated
- 1 t freshly ground black pepper
Method
Ingredients
1. Preheat oven to 200°C. Toss the peppers and brinjal in the olive oil, season and roast for 25–30 minutes or until soft and slightly caramelised.
2. To make the sauce, melt the butter in a saucepan over a medium heat. Add the garlic and cook until fragrant. Add the cream and bring to a gentle simmer. Stir in the Grana Padano and pepper until smooth and glossy.
3. To serve, arrange the roasted vegetables on plates, top with the flaked salmon and spoon over the sauce.
Cook’s note: The cacio e pepe-style cream sauce also works beautifully as a pasta topping or drizzled over charred greens.
Find more seafood recipes here
Photographs: Jan Ras
Food assistant: Bianca Jones
There are no comments yet.
Comments