Rooibos Creme Brulee with Pistachio and Cranberry Biscotti

Rooibos Creme Brulee with Pistachio and Cranberry Biscotti

Tuesday, August 24, 2010

Poached Lightly Smoked Salmon Trout, Tagiatelle, Rocket And Basil Pesto

A quick and easy salmon pasta dish recipe to enjoy on a summers evening with that someone special.

250 grams lightly smoked salmon (skinless)

180 grams tagliatelle pasta preferably fresh

1 tbsp olive oil

2 tbsp basil pesto ( freshly homemade pesto always better in this dish )

60 grams wild rocket leaves ( washed and dried )

30 grams good quality Parmesan cheese shavings

freshly ground salt and pepper to taste

Poach the salmon in a pan, make sure the fish is covered by the poaching liquid. Simmer the salmon for about 5 minutes or until it is cooked. Lift the salmon out of the water and cool slightly on a board, then flake into large pieces.

Cook the pasta in a pot of boiling salted water until al dente following the directions on the pack. Drain the pasta and return to a hot dry pan, add the oil and pesto toss together. Fold the rocket and salmon into the pasta and warm through until the rocket is slightly wilted. Divide between two warm plates, season with freshly ground salt and pepper and scatter on the Parmesan shavings. Can add another dimension to the dish by adding some chopped up sun dried tomatoes when you add the pesto and oil. If you are not into the smokey flavour just poach some fresh salmon and take off the skin before flaking it. Enjoy with a good bottle of chardonnay.

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