Friday, May 14, 2010
Pasta with smoked salmon and creme fresh
I had this dish three times while I was in France this winter. The first time Pru made it while we were walking together in southern France, it was so good I even had leftovers for breakfast. After that I made it for myself when I was walking alone after Pru went back home and at the end of my trip I found it on the menu of a restaurant in Paris all three times I thoroughly enjoyed it ad I think it is one of the best pasta dishes I have ever had.
This version of it is a bit different, being a vegetarian, I've added some mushrooms and peas to the dish,but it still has the same great flavor.
250 g of your favorite pasta
250 ml crème Fresh
85 g wild smokes salmon
2 cloves garlic
3 or 4 mushrooms
250 ml frozen peas
olive oil, salt and pepper
If you can't find crème fresh,like me, it's easy to make your own. To 250ml heavy cream add one table spoon of a good quality plain white yogurt mix it together cover and keep at room temperature for 2 to 3 days until it cultures and turns thick, that's all crème fresh is just a cultured cream.
While the pasta is cooking in salted water saute mushrooms, garlic and peas in olive oil. When the pasta is ready add to the saute pan along with a little of the pasta water and the crème fresh reduce over high heat for a couple of minutes add the smoked salmon and cook for another minute. That's it ready to eat, add cheese if you want but no Italian would ever use cheese with fish.