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.
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!)
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.
- 500 g dried spaghetti
- 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
- 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).
- Meanwhile, cut the smoked salmon into small pieces and finely chop the herb fennel and chives.
- 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.
- Remove the pasta from the pan and serve.
Keywords: smoked salmon, pasta, chives, fennel