Two-Salmon Pasta
Salmon in a dill-cream sauce is a classic combination. What makes this dish exciting is the contrasting spicy pasta and the intense taste of smoked salmon paired with fresh salmon. The pasta can be made a few days in advance and allowed to dry. The sauce can be prepared in advance to the point of adding the fish and green onions. Reheat gently to a simmer, then finish with the fish and onions.
Ingredients
- Pasta
- Semolina - 1-1/2 cups
- Unbleached All-purpose flour - 1-1/2 cups
- Eggs - 4
- Olive Oil - 1 tablespoon
- Coarsely ground black pepper - 1 teaspoon
- Saffron - 1/8 teaspoon
- Salt - 1 teaspoon
- Topping
- Smoked Salmon - 10 ounces
- Fresh salmon fillets - 10 ounces
- Fish stock - 1 cup
- Clarified Butter - 2 tablespoons
- Tomatoes - 2 large, chopped, peeled, and seeded
- Shallots - 1/4 cup, chopped
- Garlic - 1-1/2 teaspoons, minced
- Fresh Dill - 4 teaspoons, chopped
- Fresh Rosemary - 1 teaspoon, chopped
- Salt and freshly ground white pepper to taste
- Heavy (whipping) cream - 1/2 cup
- Green Onions - 6, white part only, chopped
- Garnish
- Clarified Butter - 2 tablespoons
- Sugar snap beans or snow peas - 1 pound, cleaned and blanched
- Red Bell Pepper - 1, seeded, deribbed, and cut into fine julienne
- Sour Cream - 1/2 cup
- Black caviar - 2 ounces (preferably American black sturgeon)
Instructions
To make the pasta: Combine the dry ingredients in a mixing bowl. Beat the remaining ingredients together and add to the dry ingredients. Stir until the dough pulls together. Turn out onto a floured surface and knead 4 or 5 turns, then cover the dough with plastic wrap and allow to rest for 30 minutes.
Roll the dough through a pasta machine to the thinnest setting, then let the sheets dry for 5 minutes. Cut into thin strips. Set aside.
To make the topping: Flake the smoked salmon and set aside. Poach the fresh salmon fillet in the fish stock until cooked, about 5 minutes. Remove from the stock, reserving the stock, and flake the salmon. Set aside.
Heat the butter in a saute pan or skillet and add the tomatoes, shallots, and garlic. Saute for 2 minutes, then add the dill and rosemary. Season with salt and pepper, then add the reserved fish stock and cream. Cook until reduced by half in volume, or until syrupy. Stir in the onions and both types of salmon.
To make the garnish: Heat the butter in a saute pan or skillet and saute the vegetables over medium-high heat for 1 minute, until heated but still crisp.
Cook the pasta in salted boiling water until just al dente, 1 to 2 minutes. Drain.
To serve: Toss the pasta with the sauce and mound on the serving plates. Top with a dollop of sour cream. Spoon bits of caviar over the cream. Arrange vegetables to one side on the plates.
