Tagliatelle With Smoked Salmon
Gastronomer
- Course: Main Course
- Features: Fast
Summary:
The simplest way to add smoky flavor to a dish is to add ingredients that have already been smoked, such as good-quality smoked salmon.
Here, the addition of a rich amount of coarsely ground black pepper will accentuate the smokiness of the dish. Try cubeb pepper, an Indonesian peppercorn with a slightly smoky flavor (available online through Fortnum & Mason and several other purveyors).
4 servings
Ingredients:
- 1 teaspoon unsalted butter
- 1/4 small onion, finely chopped (2 tablespoons)
- 1/2 cup creme fraiche
- 1 to 2 tablespoons white wine
- 1/3 to 1/2 pound good-quality sliced smoked salmon
- 1 1/4 pounds fresh tagliatelle pasta (may substitute 12 ounces dried fettuccine; cook according to package directions)
- Coarsely ground black pepper
Directions:
Bring a large pot of lightly salted water to a boil over high heat.
Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and cook, stirring, for 1 minute. Add the creme fraiche, the wine to taste and half of the smoked salmon. Cook for 2 minutes, stirring gently, then remove from the heat.
Add the pasta to the boiling water and cook as directed on the package; fresh pasta usually needs no more than 3 minutes. Drain and return to the pot.
Add the smoked salmon sauce from the skillet, the remaining smoked salmon and a generous amount of black pepper. Toss well.
Divide among individual plates; serve immediately.
Recipe Source:
From Gastronomer columnist Andreas Viestad.
E-mail the Food Section with recipe questions.
(Mette Randem for The Washington Post)
