MY 1ST SPRING LUNCH

The boring English winter is finally over. The days get warmer and the sun is out, poking its bright face through my kitchen window. It’s time for lighter jackets – finally I can put away my fur coat (fake obviously!) and start wearing my leather jacket collection again! Missed them a lot over the last 4 months!

So when the sun is out and temperature is raising I want lighter foods too. Gone are the stews and heavy lamb curries, I want salads and delicate pastas, eaten alfresco in my garden.

So here is my first spring dish, Smoked salmon with crème fraîche and lemon linguine. It’s a fab recipe for a quick and easy lunch. It only takes as long as the pasta takes to cook.

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All you need is:

  • 75g of linguine pasta (you can use tagliatelle or spaghetti)
  • 45ml (3tbsp) half-fat crème fraîche
  • 1/2 clove garlic, crushed
  • 40g smoked salmon sliced in long thin strips
  • 1/2 lemon, juice and zest
  • a small handful of chives or dill (optional)
  • 1 handful of peas (optional)
  • 1 tablespoon extra-virgin olive oil
  • Black pepper
  • Sea salt

Bring a pan of water to the boil and cook the pasta according to the instructions on the packet. Meanwhile, in a large frying pan fry the garlic until lightly golden (be careful to not burn it as this will make the whole dish taste bitter). Lower the heat and stir in the crème fraîche, zest and juice of the lemon. Season, then remove from heat. Now add the salmon. If you are using the peas then add it to the pasta pan two minutes before the pasta is ready. Next drain the pasta and toss through the crème fraiche and garlic mix. I usually leave 2 tablespoons of pasta water and add to the sauce to loosen it a bit.  Serve immediately with sprinkled chives or dill. Yummy!

My wine of the week

Villa Wolf Pinot Gris 2013 is an excellent partner for your smoked salmon pasta but it will also go well with chicken or pork.

willa wolf pinot gris (1 of 1)-2

This a lovely drop made by Ernst Loosen, of the Dr. Loosen estate, who took over the vineyards in 1996, introducing a dramatic change in the estate’s wine quality and reputation. This Pinot Gris is made in a full-bodied, off-dry style with fresh clean aromas of stone fruits such as peach and apricot, and underlined with some minerality, creamy notes and a crisp elegant finish. Very good and affordable

willa wolf pinot gris (1 of 1).

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