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Hot-smoked salmon with cacio e pepe cream

By Abigail Donnelly

Serves 2

Difficulty Medium

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

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

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