Stylish Smoked Salmon and Tagliatelle Recipe
Strips of Pink Salmon in a Sherry and Yoghurt Sauce on a Pasta Bed
Sep 24, 2009
Stylish Smoked Salmon and Tagliatelle is one of those wonderful Italian dishes which have colour schemes which would satisfy the fussiest interior designer and also have flavours which could have easily have been conjured up by a cordon bleu chef.
And yet it’s a bit of a fraud in as much as it’s as ‘easy as falling off a log’ to put together. At around 15 minutes from placing an onion on the chopping board to dishing stylish smoked salmon and tagliatelle onto plates, it’s also a good friend of people who enjoy cooking and trying out new, exciting recipes, but don’t always have the time to do so.
Like most cooking it’s simply the mix of ingredients which lifts it out of the pedestrian run of the mill pasta dishes. However the striking contrast between the lime green tagliatelle and the soft delicate pink of the smoked salmon doesn’t do the dish any harm at all, lending it an attractive contemporary appearance which makes it look… well good enough to eat.
Ingredients for Stylish Smoked Salmon and Tagliatelle
- 100g smoked salmon, cut into 1 inch long strips
- 175g green tagliatelle
- 125g Greek yoghurt
- 1 large tomato, deseeded and finely chopped
- ¼ green pepper, deseeded and finely chopped
- ½ large onion, finely chopped
- 1 garlic clove, finely chopped
- 3 tbsp sherry
- 1 tsp black mustard seeds
- 1 tsp tarragon
- 1 tsp oregano
- 1 tsp parsley
- ½ tsp of black peppercorns
- ½ tsp salt
- 1 tbsp olive oil
- 25g butter
For two people
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Preparation of Stylish Smoked Salmon and Tagliatelle
- Bring a pan of water to the boil; add a splash of olive oil, a pinch of salt and the tagliatelle.
- Bring back to the boil, turn the heat to medium and simmer for 10 minutes (or whatever time is advised on the packet).
- About 6 minutes before the tagliatelle is ready, heat the olive oil and butter in a heavy based frying pan over a medium heat, add the onions, green pepper, garlic and fry for about 2 minutes.
- Stir in the tomatoes and sherry and let the sherry evaporate for 1 to 2 minutes.
- Add the herbs and spices and thoroughly mix in.
- Turn the heat to low then add the Greek yoghurt and stir until the yoghurt is mixed in and the sauce is heated through.
- Drain the pasta and dish in a circle onto two plates.
- Spoon the sauce over the centre of the pasta and lay the salmon strips on top of the sauce.
This dish has a nice light summery feel to it, so why not serve it with a glass of pink rosé to compliment its colour scheme.
Cook’s Tip: It’s important not to overheat the sauce, or to make it too far in advance of the pasta being ready as there’s a good chance the yoghurt will curdle and the dish won’t be quite as attractive.
Cook’s Tip: White wine can be used instead of sherry. It gives the dish a summer day freshness taste; however, it loses that distinctive lovely rich sweet flavour that sherry contributes.
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