Wednesday 2 January 2013

Dot's smoked salmon

Some people have the oddest things on board their narrowboats.  When Dot from nb Ewn Ha Cul told me she smoked her own fish and cheese I thought she was joking!  But, she does.  And, it's delicious!  She gave us a little parcel of smoked salmon and we used most of it to make a pasta dish the other night.  The rest was sliced and eaten on crackers.  The flavour was amazing - no comparison to shop bought smoked salmon.   Dot keeps her "smoker" in the cratch area of the boat.

So here's our Smoked Salmon Pasta :

Smoked salmon fillet, sliced into strips
Few spring onions, sliced
Teaspoon garlic from jar
Butternut squash, peeled and cubed
Good handful baby spinach leaves
Handful grated Parmesan cheese
Tin of light evaporated milk
Good tablespoon cornflour
Olive oil
Freshly ground pepper
Penne pasta

1. Put pasta on to cook in saucepan of boiling water
2. Meanwhile, cook cubes of butternut squash in frying pan of boiling water until just tender
3. Drain squash and pasta and set aside
4. Reheated frypan and cook the spring onion and garlic in a splash of olive oil then reduce heat
3. Add most of the tin of milk, leaving some in the bottom of the tin to add the cornflour, mix well and then add the rest to the pan
4. Stir well and once hot and beginning to thicken, add the salmon, then the spinach, squash, drained pasta and a good grind of pepper
5. Mix through gently - the salmon barely needs cooking and the spinach just a little wilting
6. Remove from heat
7. Sprinkle most of the parmesan over and fold through
8. Serve sprinkled with a little extra parmesan

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