A package of Scottish Smoked Salmon caught my eye at the grocery store recently. It was a thick slice from a fillet weighing between 5-6 ounces in size, similar in shape to a cut of hot smoked Pacific Northwest salmon. But it was softer when pressed—on the order of a chunk of cold smoked Nova. I was intrigued…
When I opened it later, I discovered the salmon’s skin was attached and it was wonderfully moist and flaked easily. It’s richly smoked flavor was more intense than the usual Nova salmon—somewhere between hot smoked and Nova. Oh yum. This delicacy would require a light touch to retain its essence and beauty.
After considering my options, I decided to feature the salmon in a light, creamy Pasta Carbonara.
I’d go with a fettucine rounded it out with mild artichoke quarters, a bit of roasted red pepper and peas for color—and fold in the salmon at the last minute. If the lovely Scottish smoked salmon is not available, go with your next best choice, either Nova or hot smoked.
Since there isn’t much prep for this dish, it’s best to have everything ready as it all happens in the blink of an eye. Frozen peas are set out on the counter at the onset. Canned quartered artichokes are used rather than fresh or frozen and tossed lightly with mild vinaigrette. I used a variety of fettucine that only takes 5 minutes and started it cooking before beginning the carbonara.
First, the vegetables are heated in a sauté pan and the hot drained pasta is added and combined. When well heated, the pan is removed from the heat. The egg mixture is poured over the hot pasta forming its own creamy sauce with more Parmesan added in. Any residual heat should be enough for the eggs to bind and cling to the pasta. If in doubt briefly return to heat. Too much heat can run the risk of a scrambled mess.
Top with the glorious smoked salmon and a few chives or green onions, give a light toss and dinner is served!
Smoked Salmon Carbonara
- 1-2 Tbsp olive oil
- 1 large clove garlic, small slivers
- ⅓ cup roasted red peppers, strips
- 1 cup quartered artichokes, rinse, drain, cut if large. If time permits, marinate briefly in 1-2 Tbsp vinaigrette
- 1 cup frozen peas
- 3 eggs
- ¼ tsp each salt & red pepper flakes
- ¾ cup fresh grated Parmesan cheese, divided
- 12 oz. fettuccine, cooked al dente, 1 cup salted pasta water, reserved
- 5 oz. Scottish smoked salmon, broken up – or equivalent Nova or hot smoked salmon
- salt and freshly ground pepper as needed
- 2 Tbsp chives or green onion slivers
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve 1 cup pot liquid.
- Meanwhile, in a large skillet over medium heat, sauté garlic briefly in olive oil. Add roasted red peppers and drained artichokes, gently toss to incorporate flavors. Add the defrosting peas, cook 1-2 minutes to heat well.
- Beat eggs with red pepper flakes and a pinch of salt. Slowly whisk ½ cup of the hot pasta liquid into the eggs to temper them and stir in ¼ cup of grated cheese.
- Reduce heat to medium, toss the pasta and vegetables together in the hot skillet. Drizzle with olive oil to avoid sticking to pan and remove from heat.
- Pour the egg mixture over the pasta/vegetables to evenly coat; sprinkle with more cheese. Add more hot pasta water if needed to form a creamy sauce; adjust seasoning.
- Top with the smoked salmon pieces and gently combine; overmixing can reduce freshness and color. Sprinkle with chives or green onion. Yield: 4 generous servings