A few days ago, I came across a recipe that used smoked salmon in a hot pasta dish and I gave it a try. I didn’t like it much, as it turned out, chiefly because, as with canned tuna, I find that the delicate and best flavors of smoked salmon are lost when it is heated. I still had some of the salmon left, however, and it struck me that pairing it with pasta in a cold preparation should work just fine. The recipe I settled upon for today’s post is not only very tasty, but dead easy to make…
- 2 cups cold Penne, * see below;
- 2/3 cup Smoked Salmon, sliced into strips;
- 1 small Scallion, white part only, finely chopped;
- ½ small Green Bell Pepper, cut into 3” slivers;
- 1 Plum Tomato, diced after seeds and soft pulp removed;
- 4 Tbsp. Mayonnaise (be generous);
- 2 Tbsp. Capers, coarsely chopped;
- ½ tsp. Garlic Paste;
- 1 tsp. chopped fresh Thyme;
- 1 Tbsp. chopped fresh Parsley;
- 1 pinch Black Pepper;
- 1 pinch Salt;
- 1 Tbsp. Lemon Juice.
First, put the mayonnaise in the bottom of a large bowl and stir in the capers, garlic, lemon juice, herbs and seasonings. Next, fold in the pasta and the remaining ingredients, adding the salmon last and stirring gently so as not to break the strips. Leave this to chill and blend the flavors for at least an hour. I had some of my batch after the first hour and left the rest in the refrigerator for the next day. It was even better!