Usually, when I buy smoked salmon, I end up eating it the traditional English way, which is with lemon juice, capers and onions, and thinly cut slices of buttered brown bread. Smoked salmon also goes well with wasabi and makes a very nice addition to a meal of both sushi and sashimi.
I had almost a half package of frozen smoked salmon leftover from a previous use and I decided to try something new by doing a sort of fusion of the aforementioned flavor combinations. I switched out wasabi in favor of horseradish (this was more a color issue, than one of taste), and I made pasta, instead of bread, or rice, the starch. The result was very easy to make and delicious…
- 2 cups cooked Fusilli (or Rotini, or the like);
- 2 Tbsp. Extra Virgin Olive Oil;
- ½ tsp. ground Pepper;
- ½ tsp. Salt (taste before serving and increase if desired);
- 2 Tbsp. Lemon juice;
- ¾ tsp. minced Lemon Zest;
- 1 Tbsp. Mayonnaise;
- ½ – 1 tsp. prepared Horseradish;
- 3 Tbsp. coarsely chopped Capers;
- 2 -3 ounces Smoked Salmon sliced in to thin strips;
- ¼ cup thawed frozen Peas;
- 2 – 3 stalks of Scallion (green part only), finely slivered.
When you boil your pasta, you can do like I sometimes do and use garlic salt rather than regular salt as this adds just a little extra something. When the pasta is cooked, you need to rinse it thoroughly with cold water. The only time you should ever rinse pasta is when you are cooling it for a later use, as here.
Blend the cooled pasta with the oil, lemon juice and seasonings, and then fold in the mayonnaise, horseradish, lemon zest and capers. If desired, you can chill what you have for the time being and let the flavors blend a little.
Finally, fold in the smoked salmon, peas, and scallion and serve.
I am sure you can probably find lots of ways to play with this little recipe. I have thought that a chiffonade of Basil might be nice stirred in at the last moment, and you could always add a little heat with, say, slivers of Jalapeno, or the like. Enjoy …