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Quick Summer pasta with smoked salmon and cream

Posted in Food, and Food & Entertaining

smoked_salmon__dill_and_lemon_pastaPicture a beach house, the waves crashing under the deck. Add a book, one you are really engrossed in, and a couple of dogs demanding to frolic in the sand twice a day. Some yoga on said deck every morning. The closest supermarket requiring a car and some time. And then follow the image all the way to the kitchen: seriously, who feels like cooking?

Elena Ferrante’s final installment in her Neapolitan saga is so good that I would get annoyed by any distractions. I even logged off the blog, FB and barely glanced at emails for a week. All I did was nothing much, read the 450-page book in three days and the thought of having to cook was beyond me. So I didn’t, not much anyway, just enough for subsistence.

I got to the house with some groceries and a vague meal plan for the week, which included some restaurants. I had thrown some salmon in the bag because my mother reminded me how easy and quick pasta with smoked salmon is.

When I was young, smoked salmon was something atop a dainty finger sandwich, with butter smeared underneath. Later on, to my palate it became a natural fit for bagels and I never used it much in my everyday cooking. But using it to dress pasta with is a great alternative. And so good that, within the space of five days, I made it twice (full confession: the second time it was the only thing left in the fridge, with a lone onion….).

bird on beachRECIPE – Serves 4

1/4 pound smoked salmon/lox or even plain cooked salmon (113 g), cut into small pieces
1/2 onion, diced small
1/4 C cream
Salt and pepper
1 pound your favorite pasta (400 g)
olive oil

  • Sautee the onion in a couple of tablespoons of olive oil in a very large pan, until translucent and just starting to turn yellow. Add salmon and cream and heat for just a couple of minutes. Add a pinch of salt.
  • Cook the pasta and drain. Pour it in the pan with the salmon and mix on low heat until the pasta is completely coated with the sauce. Add cream, if needed, and salt, after tasting it. Sprinkle generously with black pepper. Serve immediately.
  • The addition of lemon zest/parsley/dill or even peas wouldn’t go amiss. But I was really going for lazy here…

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10 Comments

    • camparigirl
      camparigirl

      Thank you! Slowly catching up with all my favorite bloggers’ posts.

      September 11, 2016
      |Reply
  1. Winston moreton
    Winston moreton

    Meanwhile across Italia, possibly at the same time in Ravenna, ten of us prepared the same dish with gambero aka prawns. Actually it was more elaborate. Herbs started on only one spoonful of olive oil. The instructing maestro, with a complexion out of Africa and eyes from a viking ancestor, made me fossick for end of seaon capsicum (red, yellow and green) hiding in his organic terraces; and told me off for the quality of the specimens. He was no GR but quick to correct mistakes. Made us cook on a low heat (there were fish fillets too) which gave him time to prevent potential disasters. The meal was not long in preparation and a grand success. Vale la pena.

    September 8, 2016
    |Reply
    • camparigirl
      camparigirl

      That sounds worth making. Don’t know about picking my own peppers though. But…are you still in Italy?

      September 9, 2016
      |Reply
  2. Meri Mastro
    Meri Mastro

    Having just devoured the first three novels in the Neapolitan Series by Elena Ferrante (fantastico!), and in the early chapters of the fourth, I am in complete agreement with you. Who wants to do anything but read??? Indeed, I am compelled to. But your pasta with smoked salmon sounds divine. Can’t wait to try it.

    September 8, 2016
    |Reply
    • camparigirl
      camparigirl

      I would love to know what you think once you got to the last page.

      September 9, 2016
      |Reply
  3. I was wondering why a had not heard from you in a few days – good reason. I do miss the sound of the ocean living in the countryside. Smoked salmon with scrambled eggs is one of my favourite uses of it.

    September 8, 2016
    |Reply
    • camparigirl
      camparigirl

      My husband agrees. He makes it often for breakfast. Maybe it’s the Italian in me but I still find it hard to have fish at breakfast. Great lunch suggestion.

      September 9, 2016
      |Reply
  4. Oh this sounds good. I wish it was still warm here. Fall has come early to Vancouver and tonight I am roasting a chicken. Drizzly rainy day. I will think warm thoughts of lovely smoked salmon pasta……

    September 8, 2016
    |Reply
    • camparigirl
      camparigirl

      For all my complaining, it hasn’t been a very hot Summer here. I hope October doesn’t surprise us.

      September 9, 2016
      |Reply

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