Smoked salmon is well loved in our house. It’s so versatile and delicious on scrambled eggs, as a creamy pâté, in sushi rolls, tarts, chowder or soups, blinis, quesadillas and so forth.
Ingredients
75g smoked salmon at room temperature (more if you like), sliced
spaghetti
2 handfuls of rocket (arugula) washed
sprinkle of chili pepper flakes (optional)
extra-virgin olive oil
sun-dried tomatoes (homemade or purchased)
2 slices of bread, chopped finely
zest of 1 lemon
juice of half lemon
Instructions
In a pot of sea salted boiling water, add spaghetti and cook al dente (or follow packet instructions).
While the pasta is cooking, in a small frying pan heat 2 tablespoons olive oil over medium heat. Add bread crumbs and fry until crispy. Remove from heat and allow to cool.
In a bowl add rocket and sprinkle with red pepper flakes. When pasta has cooked, drain and add to the bowl of rocket. Toss to combine. Add a splash of olive oil, lemon zest and squeeze the juice of the half lemon over the pasta. Add tomatoes, smoked salmon, and breadcrumbs. Gently toss and serve immediately.
Notes
I made my version of oven-dried tomatoes. It’s so easy to make and if you have any leftover, pop into a container and top with olive oil. Place in refrigerator for up 2 weeks. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2015/02/smoked-salmon-spaghetti/