Reading Jo's post, I thought I could offer another recipe for those high-CBA-coefficient days: Smoked salmon and mascarpone pasta. It has the added benefit of being very forgiving -- I'm sure I've used Greek yogurt (and even sour cream!) in the past.
So, for two people, we used:
1 package smoked salmon
1-2 tsp garlic puree (so, what, 1-2 cloves garlic?)
about half a bunch wild garlic (anything green and leafy that will be eaten will do, or skip)
200-250 g malfaldine (or literally any other pasta that's not tiny)
about 85 g mascarpone (1/3 of a Sainsbury's pack, almost exactly)
Butter and/or olive oil
Sherry (optional)
Begin cooking the pasta according to package instructions. Chop/flake the salmon. Chop the wild garlic (if using), separating the stems and leaves; chop or crush the garlic cloves. Heat the butter/oil in a sautepan, then add the garlic and wild garlic stems (if applicable).
When the contents of the pan are fragrant and slightly coloured, add the salmon and stir. Add wild garlic leaves (if applicable) and sherry for flavour/deglazing if desired.
When the pasta is done, drain, reserving some cooking water. Take the pan off the heat and stir in the mascarpone: add cooking water if needed to loosen the sauce a little. Taste and season with nutmeg, salt, and pepper. Add the pasta, toss to combine, and plate.
Would be brilliant if Salmon Mondays became A Thing on CK. Your dinner looks much prettier than mine, I love the idea of wild garlic - keep meaning to try to plant some and then getting distracted before I can order.
ReplyDeleteThe pretty pictures are all the Curator!
DeleteMmm, this sounds brilliant. I've had one lot of wild garlic this year and it's made me long for more. Not easily acquired at the mo, aside from the stuff that dogs have very definitely been at near the river.
ReplyDeleteJust come back from my grudging run in the park and realised the MASSIVE bank of pretty white flowers is actually wild garlic. Planning to go back with scissors, a plastic bag and a shifty expression tomorrow.
DeleteHooray! Best of luck with the snaffling!
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