Thursday, 18 December 2014


“I’ll love you, dear, I’ll love you till China and Africa meet and the river jumps over the mountain and the salmon sing in the street.” - W. H. Auden

A light pasta dish today for Food Friday. There is usually some smoked salmon lurking in our fridge and the cupboard always has some pasta. However, if one uses fresh pasta, it’s all the better…

Smoked Salmon Linguine
300 of fresh linguine
200 g smoked salmon
200 mL sour cream (light)
3 tbs olive oil
4 sprigs fresh dill
5 Spring onions
Grated Parmesan cheese
salt, pepper to taste

Boil the linguine for about 6 minutes in salted water into which a tsp of olive has been added (helping to keep pasta from sticking together). Try the pasta to see if it is cooked according to your taste (I prefer pasta to be cooked past the al dente stage…). Drain and reserve.
Chop the smoked salmon into 1 cm x 2 cm pieces, reserve. Chop the dill finely (or use kitchen scissors to cut it up). Clean and chop the spring onions finely, reserve.
Put the olive oil in a large non-stick frying pan and let it heat up. Fry the Spring onions until light golden and add the salmon pieces, stirring constantly for about 2-3 minutes. Add the sour cream and stir thoroughly until heated right through. Season with pepper to taste and add the dill, stirring constantly.
Add the drained pasta to the salmon/cream mixture and fold until covered thoroughly. Sprinkle with grated Parmesan and serve immediately. Accompany with a seasonal fresh green salad.

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  1. Oh that looks delicious! Will try it this weekend.

  2. Yummo!
    Christollen bread is a favorite fo ours every Christmas