Spaghetti with Smoked Salmon, Herb Fennel and Chives

Spaghetti with smoked salmon
Smoked salmon, herb fennel and chives

Spaghetti with Smoked Salmon, Herb Fennel and Chives

Spaghetti with Smoked Salmon, Herb Fennel and Chives is probably the  quickest and easiest pasta dish.   It is done in the time that it takes to cook the pasta – which is usually around 10 to 15 minutes – and only needs a single saucepan.   It is also extremely tasty with the cream absorbing the savoury, salty smoked salmon flavour and allowing it to permeate the whole dish.   Although smoked salmon is often considered a luxury food, and can be expensive,  a little goes a long way and it is fine to use smoked salmon trimmings which are sold in most supermarkets and are a lot more affordable.

The use of fresh herbs to enhance dishes and the ease with which this can be done – you just chop them up and add them at the end of cooking – is highlighted in this dish.   I have referred to Herb Fennel, to differentiate it from the bulb fennel, often used in Italian cooking.  Both the Herb and bulb fennel share an aniseed taste.  Therefore, if you do not have Herb Fennel, dill is a good substitute.

My daughter, who is a pescatarian and therefore eats fish but not meat, describes this pasta sauce as being like spaghetti carbonara for non-meat eaters.  I think she is right – there is definitely an echo in this dish of the creamy, salty taste created by pancetta and eggs in a carbonara.

Uses

I often make this dish as a quick family supper but, as the smoked salmon makes it seem luxurious, it is also a really good easy option for a dinner party or for a date night!    It would certainly be a good choice for a romantic meal as it is so quick and tasty and is easy for those with little cooking experience to prepare (and, unusually for my pasta recipes, it does not include garlic!)

 

Spaghetti with smoked salmon
Smoked salmon, herb fennel and chives
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Smoked salmon, fennel and chives

Spaghetti with Smoked Salmon, Herb Fennel and Chives

  • Author: Tastebotanical
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: for 4 people 1x
  • Category: Pasta
  • Cuisine: English

Description

This quick and easy pasta dish combines delicious smoked salmon with fennel and lemon.   It takes a matter of minutes to prepare and is perfect for supper after a long day at work.


Scale

Ingredients

  • 500 g dried spaghetti
  • Salt
  • 100 g smoked salmon (smoked salmon trimmings are fine)
  • 2 fronds of herb fennel (or dill)
  • Bunch of chives (about 6 stems)
  • 150 ml double cream
  • A knob of butter
  • Zest of half a lemon
  • Black pepper

Instructions

  1. Fill the large saucepan with water and bring to the boil.   When boiling, add a pinch of salt, put the spaghetti in the saucepan and cook according to instructions (generally this will be for around 10 minutes).
  2. Meanwhile, cut the smoked salmon into small pieces and finely chop the herb fennel and chives.
  3. When the spaghetti is cooked, drain it and return it to the saucepan.  Stir in the smoked salmon pieces, chopped herbs, double cream and knob of butter.   Grate a little lemon zest over the pasta – the amount will depend on how lemony you like your pasta.   Season with black pepper.  There is no need to add any extra salt as the smoked salmon will be very salty.
  4. Remove the pasta from the pan and serve.

Keywords: smoked salmon, pasta, chives, fennel

Spaghetti with smoked salmon
Mix the sauce with the spaghetti

Loved this recipe?  You may like

Prawn Pasta with Sorrel and Chive Herb Butter

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Sorrel and Chive Herb Butter

Sorrel, Chives and Garlic
Sorrel and Chive Herb Butter – capture the flavour of zesty spring herbs

Sorrel and Chive Herb Butter is a fantastic way to capture the fresh taste of spring herbs.  Sorrel is a leafy plant, with leaves that look a bit like spinach leaves, and has a distinctive lemony taste.  It provides a burst of fresh sharp flavour which is so welcome in early spring. It can be hard to find in supermarkets but it is very easy to grow if you have a garden or outside space for a pot.   Sorrel was one of the first things that I planted when I moved into my current house – it sits in an unprepossessing spot near the garden fence, needs no attention whatsoever and each year produces lots of leaves from early spring onwards.

Clearly, you can use any herbs that you like to make a Herb Butter.   Others that lend themselves particularly well to this kind of treatment are parsley, tarragon (especially good with chicken) and sage (good with pasta).   You can play with different flavour combinations to suit your taste.  However, I think it is best not to include too many herbs – you need to allow individual flavours to be sing out rather than get lost in a crowd.  Also, it is best to stick to soft herbs (rather than woody herbs).   Other flavourings that go well in a herb butter include garlic (of course!), chilli, citrus (grated zest of lemon, orange or lime) and spices (in particular nutmeg).

Mash the herbs with the butter
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Sorrel and Chive Herb Butter

  • Author: Tastebotanical
  • Prep Time: 15
  • Total Time: 15
  • Yield: 100 g 1x
  • Category: Butter
  • Cuisine: English

Description

A tasty Sorrel and Chive Herb Butter which can be used to enhance the flavour of pasta and cooked fish and meat.


Scale

Ingredients

  • 3 to 4 sorrel leaves
  • Around 10 chive stems
  • 100 g salted butter (ideally, room temperature)
  • 1 clove of garlic
  • Black pepper to taste

Instructions

  1. Finely chop the sorrel and chives.   Either chop the garlic clove finely or squeeze through a garlic press
  2. Mash up the butter and incorporate the chopped herbs, garlic and black pepper.   This is much easier to do if you have left the butter out of the fridge for half an hour or so.
  3. Shape the herby butter as you wish.  I generally roll it into a sausage shape.  Then, when you want to use the butter, you can easily cut it into discs.  Sometimes, I get fancy and use cookie cutters to shape it into hearts or other shapes.
  4. Put the Sorrel and Chive Herb Butter into the fridge, wrapped in cling-film, until you wish to use it.   It will keep in the fridge for around two weeks and can also be frozen if you wish to keep it for longer as it will last for around three months in the freezer.

Notes

There are so many uses for Sorrel and Chive Herb Butter – it adds zest and flavour to a great many dishes – but some of my favourites are as follows:

  • Add on top of grilled meat or fish just prior to serving.  It will melt and release all its butter flavour.  I think Sorrel and Chive Herb Butter is particularly good with grilled chicken and with grilled salmon or lemon sole.
  • Stir into cooked pasta to make a quick and tasty supper – see my recipe for Prawn Pasta with Sorrel and Chive Herb Butter.  Or you could add some steamed vegetables – courgettes or peas are a good choice – or other sea-food such as scallops.
  • Spread on some crusty bread and just eat it as it is or add some tangy cheese.

Keywords: sorrel butter, chive butter

Sorrel and Chive Herb Butter hearts
Other things you can do with Sorrel

In addition to Herb Butter, there are lots of other quick and easy ways in which you can use sorrel.  Some of my favourites are as follows.

  • Use young leaves in a mixed green salad, along with lettuce, spinach or other greens.
  • Heat some double cream and add chopped up sorrel leaves to make an instant sauce for meat or fish.
  • Saute chopped up sorrel leaves in butter for a few minutes and then use as the filling for an omelette.   Or you can add the leaves to the egg mixture when making an omelette and fill it with something rich and creamy such as grated cheddar cheese.
  • Add chopped up sorrel leaves to soup – it goes very well with home-made leek and potato soup or chicken soup – to give instant zest.

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