- 500 grams dry fettuccine
- 150 grams smoked salmonslices fresh can be used
- 1 bunch green asparagus
- 2 tablespoons capers
- 1 tablespoon fresh dill
- 2 cups fresh baby spinach leaves
- 1 lemon
- White Wine
- extra virgin olive oil
- sea salt flakes
- pepper grinder
Salmon and dill is another one of those unbeatable combinations that has stood the test of time. In this recipe I have included a few ingredients that are very complimentary to both the salmon and dill but still allow them to be the dominant flavours in the dish. This recipe can be made using either smoked salmon (as I’ve done here) or fresh.
- Remove and discard the woody bases from the asparagus spears.
- Cut the asparagus spears into 2 cm (1 inch pieces) with a 45 degree angle cut.
- In a large pot of salted boiling water cook the pasta just under al’dente, drain, cool with running water and set aside (try to reserve the cooking water).
- Return the pot with the water back to the stove and return to the boil.
- Blanche the asparagus in the water, once vibrantly green remove and place in a large mixing bowl (leaving the water on to boil).
- In a non stick fry pan add a touch of olive oil and place on high heat.
- Once the oil is hot saute off the salmon (if using smoked salmon no need to cook it just place it in the bowl with asparagus), capers, dill and a touch of cracked pepper, (do not over cook, just long enough to warm the salmon through.
- Add a small splash of white wine and cook off the alcohol.
- Place the contents of the pan in the large mixing bowl with the asparagus.
- Re-blanche the fettuccine until warm and al’dente, drain and toss in the bowl with the other ingredients.
- Add the baby spinach leaves to the bowl, squeeze the juice of the lemon into the bowl add a few more tbsps of extra virgin and toss it all gently together and serve immediately.
- Serve with grilled Vienna bread and a solid white wine