The Mary Berry Hot Smoked Salmon Linguine is a delicious and simple pasta dish that combines the rich flavor of hot smoked salmon with the lightness of linguine and a creamy sauce. Perfect for a quick weeknight dinner or a special occasion, this recipe delivers an elegant yet comforting meal that’s sure to impress. With a few fresh ingredients and minimal prep time, you can whip up this dish in under 30 minutes.
What is Mary Berry Hot Smoked Salmon Linguine?
Mary Berry’s Hot Smoked Salmon Linguine is a flavorful pasta dish featuring tender linguine coated in a light, creamy sauce with fresh herbs, lemon zest, and chunks of hot smoked salmon. This dish is known for its rich yet balanced flavors, offering the smoky taste of salmon paired with the freshness of lemon and parsley, making it an excellent choice for a satisfying meal.
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Why You Should Try This Recipe
- Quick and Easy: Ready in just 25 minutes, perfect for a busy night.
- Delicious and Elegant: The smoky salmon paired with a creamy sauce makes for a rich yet light dish.
- Minimal Ingredients: Requires only a handful of ingredients, most of which you may already have at home.
- Versatile: You can add or substitute ingredients to suit your taste, such as adding spinach or peas.
- Perfect for Entertaining: It’s a sophisticated dish that’s impressive enough to serve to guests.
Ingredients Needed to Make Mary Berry Hot Smoked Salmon Linguine
- Linguine (400g): The pasta base that soaks up the sauce beautifully.
- Hot Smoked Salmon (200g): Flaked into pieces, providing a rich, smoky flavor.
- Crème Fraîche (150ml): A creamy, tangy element that forms the base of the sauce.
- Lemon (1, zest and juice): Adds a zesty brightness to the dish.
- Fresh Parsley (a handful, chopped): For a fresh, herbal note.
- Olive Oil (1 tablespoon): Used to sauté the ingredients and enhance the flavor.
- Garlic (1 clove, minced): Adds depth and aroma to the sauce.
- Salt and Pepper: To taste, for seasoning.
- Optional: A sprinkle of grated Parmesan cheese for extra richness.
Equipment
- Large Pot: For boiling the linguine.
- Large Frying Pan: For making the sauce.
- Tongs: For tossing the linguine in the sauce.
- Microplane or Zester: For zesting the lemon.
Instructions to Prepare Mary Berry Hot Smoked Salmon Linguine
Step 1: Cook the Linguine
- Bring a large pot of salted water to a boil.
- Add the linguine and cook according to the package instructions until al dente, about 8-10 minutes.
- Reserve a cup of pasta cooking water, then drain the linguine and set it aside.
Step 2: Prepare the Sauce
- In a large frying pan, heat the olive oil over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
- Stir in the crème fraîche, lemon zest, and lemon juice. Allow the sauce to warm through for a couple of minutes.
Step 3: Add the Salmon
- Flake the hot smoked salmon into chunks and gently fold it into the sauce.
- Cook for another 2 minutes to heat the salmon through but avoid breaking it up too much.
Step 4: Combine the Linguine and Sauce
- Add the cooked linguine to the pan with the sauce.
- Toss the linguine to coat evenly with the sauce, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste.
Step 5: Garnish and Serve
- Stir in the chopped fresh parsley for a burst of flavor and color.
- Divide the linguine among serving plates and, if desired, sprinkle with grated Parmesan for extra richness.
- Serve immediately with a wedge of lemon on the side for added freshness.
What Goes Well With Mary Berry Hot Smoked Salmon Linguine
- Garlic Bread: A classic side to soak up the creamy sauce.
- Simple Green Salad: A crisp salad with a light vinaigrette provides a refreshing contrast.
- Steamed Asparagus: Adds a delicate, fresh vegetable component to the meal.
- Roasted Vegetables: Roasted carrots or zucchini complement the flavors of the salmon.
- Chilled White Wine: A crisp Sauvignon Blanc or Chardonnay pairs perfectly with the richness of the dish.
Expert Tips for Making the Best Mary Berry Hot Smoked Salmon Linguine
- Don’t Overcook the Pasta: Keep the linguine al dente to maintain texture and prevent it from becoming too soft in the sauce.
- Use Fresh Lemon: Fresh lemon juice and zest brighten the dish and enhance the salmon’s flavor.
- Reserve Pasta Water: Adding a little pasta water to the sauce helps to loosen it and create a silky texture.
- Handle the Salmon Gently: Be careful not to break the salmon too much when mixing it with the sauce, to maintain its texture.
- Fresh Herbs Matter: Using fresh parsley or even dill elevates the dish and balances the richness of the crème fraîche.
Easy Variations of Mary Berry Hot Smoked Salmon Linguine
- Add Spinach: Stir in a handful of fresh spinach to boost the nutritional content and add color.
- Use Different Herbs: Try substituting parsley with dill or chives for a different flavor profile.
- Pea Addition: Add frozen peas for extra sweetness and texture.
- Spicy Kick: Add a pinch of red pepper flakes to the sauce for a touch of heat.
- Lighter Option: Swap out crème fraîche for a lower-fat option like Greek yogurt for a healthier twist.
Best Practices to Store Mary Berry Hot Smoked Salmon Linguine
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat Gently: Reheat in a pan over low heat, adding a splash of water or crème fraîche to loosen the sauce.
- Avoid Freezing: This dish is best enjoyed fresh, as the texture of the salmon may change when frozen.
Best Practices to Reheat Mary Berry Hot Smoked Salmon Linguine
- Stovetop Reheating: Reheat the linguine in a large pan over low to medium heat. Add a little water or crème fraîche to keep the sauce creamy and prevent the pasta from drying out.
- Microwave Option: For a quicker option, microwave individual portions on medium power for 1-2 minutes, stirring halfway through. Be sure to cover the dish to retain moisture.
- Avoid Overheating: Reheat gently to avoid overcooking the salmon and drying out the sauce.
How Can I Make Mary Berry Hot Smoked Salmon Linguine Healthier?
- Use Whole Wheat Pasta: Swap regular linguine for whole wheat or gluten-free pasta for added fiber and nutrients.
- Reduce Crème Fraîche: Cut down on the amount of crème fraîche or use a low-fat version to reduce the calorie content.
- Add More Vegetables: Incorporate spinach, peas, or zucchini to increase the vegetable content and lighten the dish.
- Lower Sodium Salmon: Choose a lower-sodium smoked salmon to reduce the salt content.
- Smaller Portions: Serve smaller portions with a large side of salad or vegetables for a more balanced meal.
Nutrition Value (per serving):
- Calories: 520 kcal
- Protein: 25g
- Carbohydrates: 55g
- Fat: 22g
- Fiber: 4g
- Sugar: 3g
- Sodium: 560mg
Final Words
The Mary Berry Hot Smoked Salmon Linguine is a wonderfully simple yet elegant dish that combines the smoky richness of salmon with the freshness of lemon and herbs.
With its rich flavors and easy preparation, it’s a dish you’ll want to make time and time again.
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Mary Berry Hot Smoked Salmon Linguine
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: British
Description
Mary Berry’s Hot Smoked Salmon Linguine is a flavorful pasta dish featuring tender linguine coated in a light, creamy sauce with fresh herbs, lemon zest, and chunks of hot smoked salmon. This dish is known for its rich yet balanced flavors, offering the smoky taste of salmon paired with the freshness of lemon and parsley, making it an excellent choice for a satisfying meal.
Ingredients
- Linguine (400g): The pasta base that soaks up the sauce beautifully.
- Hot Smoked Salmon (200g): Flaked into pieces, providing a rich, smoky flavor.
- Crème Fraîche (150ml): A creamy, tangy element that forms the base of the sauce.
- Lemon (1, zest and juice): Adds a zesty brightness to the dish.
- Fresh Parsley (a handful, chopped): For a fresh, herbal note.
- Olive Oil (1 tablespoon): Used to sauté the ingredients and enhance the flavor.
- Garlic (1 clove, minced): Adds depth and aroma to the sauce.
- Salt and Pepper: To taste, for seasoning.
- Optional: A sprinkle of grated Parmesan cheese for extra richness.
Instructions
Step 1: Cook the Linguine
- Bring a large pot of salted water to a boil.
- Add the linguine and cook according to the package instructions until al dente, about 8-10 minutes.
- Reserve a cup of pasta cooking water, then drain the linguine and set it aside.
Step 2: Prepare the Sauce
- In a large frying pan, heat the olive oil over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
- Stir in the crème fraîche, lemon zest, and lemon juice. Allow the sauce to warm through for a couple of minutes.
Step 3: Add the Salmon
- Flake the hot smoked salmon into chunks and gently fold it into the sauce.
- Cook for another 2 minutes to heat the salmon through but avoid breaking it up too much.
Step 4: Combine the Linguine and Sauce
- Add the cooked linguine to the pan with the sauce.
- Toss the linguine to coat evenly with the sauce, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste.
Step 5: Garnish and Serve
- Stir in the chopped fresh parsley for a burst of flavor and color.
- Divide the linguine among serving plates and, if desired, sprinkle with grated Parmesan for extra richness.
- Serve immediately with a wedge of lemon on the side for added freshness.
