I had one idea here a few years ago. Here is take two.
- smoked salmon, wild
- broccoli, washed and chopped into smallish pieces
- pouring cream
- garlic, chopped
- shallots chopped
While the pasta is cooking, heat the cream to a simmer, add the garlic and shallots. Bring to the boil, add a large splash or two of vodka and burn that off. Next throw in the broccoli and cook at a lively simmer – you can add more cream or some of the pasta’s cooking water if necessary.
When the pasta is almost al dente, drain but not thoroughly, add it and the salmon to the sauce, stir thoroughly for a minute or two, while the pasta finishes cooking by soaking up the sauce. The thing is you don’t want to overcook the salmon, you are just heating it through.
That’s it. Bung it on plates, offer lashings of freshly ground pepper.