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.