What to do with left-over smoked salmon steak?? Now wait a minute!!! Who ever has left-over smoked salmon steaks?! (I have to tell the truth. We got extra salmon just so we could toss some of it in spaghettini.)
The other day when we reported about smoking chicken and pork on the barbecue, Katie (Thyme for Cooking) asked if we also smoked fish and if we had tried her smoked pasta.
Not yet, we haven’t. But we want to!
First we thought we’d try her pasta with smoked salmon though. Because after all, because we had smoked mackerel at the same time as we smoked salmon, we had some extra smoked salmon just begging to be used in pasta. And as good as her recipe looks, we decided to do a slight variation. Here’s what we did:
We sauteed some onions in olive oil, then added some capers, fresh dill and al dente spaghettini and tossed it well. Then we garnished the plates with lots of pieces of smoked salmon steak.
We served this with a Romaine lettuce and green bean salad in a simple vinaigrette. And a nicely chilled Argentinian rosé.
Here’s a big surprise: It was delicious!!
There was lots too. Enough for lunch the next day. I added a tiny bit of creamy goat’s cheese on the lunch version. (No photo. I was too busy stuffing my face.)
Here’s another big surprise. That was delicious too.
For complete details on how to participate in Presto Pasta Nights (PPN), please read the following:
recipes from OUR kitchen:
- smoking on the barbecue: part 2 – “Holy Mackerel!”
- various salads and dressings
- other favourite pasta and noodle dishes
- recipes index
- blog recipes index
edit: I love this cat!! (Don’t read on if you are prone to getting audio viruses.)