Ingredients
Method
- 3 T olive oil
- 1 onion, grated
- 150 g oak-smoked Norwegian salmon, sliced
- 1/2 cup brandy
- 2 cups cream
- 500 g fiorelli pasta
- Sea salt and freshly ground black pepper, to taste
- 1 T Woolworths Cavi-Art black seaweed caviar, to garnish
- 2 t chives, chopped, to garnish
Method
Ingredients
Heat the olive oil in a large skillet, then add the onion and cook until soft and golden. Stir in the sliced salmon and cook for 2 minutes, then pour in the brandy and flambé.
Add the cream, then simmer over a low heat for 8 minutes and season to taste.
Cook the pasta in salted water until al dente, drain and add it to the sauce and cook for a further minute.
Transfer to a serving dish, sprinkle with the Cavi-Art and garnish with chopped chives.
Cook’s note: Cavi-Art is “caviar” made with black seaweed and is vegetarian.
Nice, easy recipe. I used it as the basis for something slightly different. (1) I added some butter to the olive oil. (2) I chopped some leeks finely and used those with only a small amount of onion. My girlfriend is not that fond of onion (which I love), and the leeks provide a milder base to the sauce than onion. (3) I had smoked salmon trout, so used that. Slightly cheaper than Norwegian salmon. (4) I used roughly half-and-half of crème fraîche and cream (you could also use mascarpone, which I use in a similar dish). (5) Don’t overdo the salt, but add loads of freshly-ground black pepper. (6) I stirred in a handful of finely chopped fresh dill, which goes so well with salmon. (7) Add a ladle or two of the pasta cooking water to the sauce as you stir through the pasta; it will help to thin the sauce out and coat the pasta nicely. It all went down very well with some chilled Chardonnay Pinot Noir.