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Recipe - Hot Smoked Salmon Linguine with Toasted Pine Nuts and Garden Peas

A side of freshly caught salmon being prepared for smoking.

Recipe - Hot Smoked Salmon Linguine with Toasted Pine Nuts and Garden Peas

For a show-stopping main course full of flavour and texture, try following our recipe for a delicious Hot Smoked Salmon Linguine with a sprinkling of toasted pine nuts and colourful garden peas. A real crowd pleaser, you're guaranteed to be left satisfied when making this simple but delicious seafood fish!

Ingredients:

  • 600g linguine (fresh is always better!)
  • Extra Virgin Olive Oil
  • 2 cloves of fresh garlic
  • 100ml white wine (or vermouth)
  • 140ml double cream
  • 2 tbsp grated parmesan
  • 400g hot roasted smoked salmon, skin removed and flaked into chunks
  • handful toasted pine nuts
  • handful frozen garden peas.

Method:

Boiling a pan of lightly salted water, bring the pasta to the boil. In a separate saucepan, fry the garlic in a drizzle of olive oil - being careful not to let it burn. Once soft and fragrant, add the white wine or vermouth and briefly bring the wine to the boil. Once boiling, bring down the heat and allow the garlic and wine to rest before adding the cream and dropping in the frozen peas. Simmer for around 2 minutes - just long enough to cook the peas through. Next, drain the pasta in a colander, saving a couple of tablespoons of pasta water, and add the pasta and remaining tablespoons of water to your creamy sauce. Fold everything together, serve in bowls or plates, and sprinkle over the pine nuts and a dusting of parmesan to your taste. 

To shop our range of Hot Roasted Smoked Salmon, you can visit our Online Shop or drop by our Seafood Deli in Mallaig.

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