Hot smoked salmon pasta is one of those dishes I could eat almost every day.
There's a fabulous flavour and texture, different to regular smoked salmon.
The difference is in the treatment - as a rule, this type of smoked salmon is cold cured overnight then when the smoking fires are lit, it is placed closer to the heat source and that gives it the unique smokiness.
It's dryer and firmer in texture, but oh so beautiful to eat.
If you want to see photos of how they get hot smoked salmon, click on the link. There's even instructions on how to make your own smoker! I don't know if that's worth it, but you can at least have a look.
This recipe is a combination of a creamy Alfredo sauce, with sliced mushrooms, calabrese florets all mixed into linguine, topped with hot smoked salmon.
The recipe will serve three to four people depending on their appetite for pasta.
The quantities for the Alfredo sauce are approximate - the photo of my dish above, well, we were a bit greedy with the sauce as there were only two of us to share. I prefer my pasta less 'saucy' as a rule, but this combination of cream and cheese are hard to resist.
First, boil the pasta in plenty of salted water - that will take around 8 minutes but the pack will tell you exactly. Once it has cooked, drain and put the lid back on to keep it hot.
Whilst this is cooking, get a griddle pan or frying pan and cook your hot smoked salmon, it will probably need around 2 minutes per side.
Prepare your Alfredo sauce by melting the butter, whip in the cream and allow to simmer for 5 minutes or so. Add the parmesan and stir it all together. Add the cooked calabrese and mushroom and then stir all that into your pasta.
Divide the pasta between your serving plates (I prefer a dish to serve pasta in as it keeps it hot for longer) and place the hot smoked salmon fillet on top.
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