- Serves 6-8
- 1 leek, thinly sliced
- 3 cloves garlic, crushed
- 500g potatoes
- pinch saffron
- 150ml cream
- 140ml sour cream/crème fraiche
- ½ cup dill, chopped
- ½ cup parsley, chopped
- 100g baby capers
- 180g peas
- 1 tsp chilli flakes
- 1 lemon zest and juice
- 400g hot smoked salmon, broken into rough chunks
- 200g Atlantic Salmon fillet, skin removed
- 500g linguini
- olive oil
- 30g butter
- Pangrattato, to garnish
- Burrata (optional)- makes it quite indulgent!
- extra lemon to serve
Marinate Atlantic Salmon in lemon zest, a drizzle of olive oil, 1 clove crushed garlic and freshly cracked pepper.
Wash and peel the potatoes and cut into small cubes. Boil in salted water with saffron. Once tender remove from the cooking liquid and set aside, reserving the liquid.
Boil pasta in salted water until al dente and strain.
Heat the butter and a little oil in a frying pan then add the leek and remaining garlic and cook until soft. Add the cream, sour cream, capers and chilli, then add the marinated salmon and poach for a few minutes on both sides. Remove the salmon and break into chunks then add the peas and potato to the cream sauce and season with a squeeze of lemon, salt and pepper.
In a large pan combine the pasta and sauce gently toss together then add the herbs and salmon.
Add a little of the saffron potato water if needed to loosen the pasta. Place into a serving bowl and break open the burrata and sprinkle with pangrattato and extra lemon on the side.
For the pangrattato- process a small ciabatta roll in a food processor with a clove of garlic. Add some olive oil to a frypan and add the crumbs. Fry on medium heat until golden and crispy. season with finely grated parmesan and a sprinkle of salt and pepper.