Browsing the internet for something that suited the cupboard ingredients to go with the smoked salmon and broccoli I had in the fridge, I came across Chez Foti’s combination.
Ingredients for two
short pasta, not spaghetti
a few spring onions chopped
3 tbsps of creme fraiche
zest of one lemon, plus a little juice
a large handful of parsley, finely chopped
smoked salmon, cut into small strips
salt & pepper
grated Parmesan to serve
Steam broccoli until not-too-soft
Fry spring onions in the olive oil. Add the creme fraiche, lemon, parsley, smoked salmon. Bring to simmer and leave on low heat to combine. Add broccoli in small pieces.You may add a little water from the cooking pasta to keep it from being too thick.
Salt and pepper and parmesan to taste at the table.
In general I don’t like smoked salmon in pasta dishes. It’s overpowering. But broccoli needs that and it struck me as a highly complementary combination.
I haven’t given a quantity of broccoli, pasta or salmon. You don’t need much salmon to pack a punch in this, so you can economise on this expensive ingredient. I used a standard packet to make this twice. Ratio of broccoli to pasta will depend on taste, dieting considerations and what’s in the cupboard.
On day two when I made this again I didn’t have any lemon to hand, so added as a variation rather than substitute, grated mature cheddar. We agreed this didn’t really work. Day one’s version had a pleasing lightness whereas day two’s was rather stodgy.