Smoked salmon pasta using a Cecotec
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a dish that wraps you in the warm embrace of the ocean and the cozy vibes of your favorite Italian trattoria—enter smoked salmon pasta! This culinary masterpiece combines the rich, smoky flavors of salmon with the comforting, al dente spaghetti, creating a symphony of taste that dances on your palate. Originating from the fusion of Italian and Nordic cuisines, this dish pays homage to the age-old practice of smoking fish, which dates back to ancient civilizations who sought to preserve their catch. The addition of fresh cream and parsley not only elevates the dish but also brings a touch of elegance to your dinner table, making it perfect for impressing guests or simply indulging in a gourmet night in. Who knew that a few simple ingredients could create such a delightful escape to the seaside? Bon appétit!
Ingredients
- 1 Tablespoon(s) Olive oil
- 1 Tablespoon(s) Butter
- 2 Shallots
- 2 Cloves of garlic
- 300 g Spaghetti
- 250 g Water
- 1 Cube of fish stock
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 100 g Fresh liquid cream
- 5 Strand(s) Fresh parsley
- 300 g Smoked salmon
Steps
- Add 1 tablespoon(s) of olive oil, 1 tablespoon(s) of butter, 2 shallots, 2 cloves of garlic in the food processor bowl.
- Mix manual: 3:00min / 95°C / Speed .
- Add 300 g of spaghetti, 250 g of water, 1 cube of fish stock, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 18:00min / 110°C / Speed 1.
- Add 100 g of fresh liquid cream in the food processor bowl.
- Chop, and add 5 strand(s) of fresh parsley in the food processor bowl.
- Mix manual: 1:30min / 100°C / Speed .
- Cut in pieces, and add 300 g of smoked salmon on a preparation content.
- Serve the pasta on individual plates and garnish it with fresh parsley.
