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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I had a couple of salmon fillets I was going to bake for myself and DH a couple of nights ago, until a friend turned up unexpectedly. A couple of hours (and bottles of wine!) later, I offered him a bite to eat with us, and made up this concoction. I was surprised how tasty it was, and he was impressed with how quick! I guess any pasta could be used. I used tallarin, which is similar to liguine. I imagine tagliatelle or similar would be equally good. Ingredients:
2 large fresh salmon fillets |
400 g pasta |
1/2 lemon, juice of |
2 teaspoons capers |
2 eggs |
1 cup heavy cream |
200 g bacon lardons |
Directions:
1. Cook the pasta in salted boiling water until al dente (or to taste).
2. Fry the bacon lardons in a large pan or wok until crispy.
3. Cube the salmon into about 1-inch cubes and add to the pan with the capers. Gently cook to taste (I prefer the salmon to be pink in the middle).
4. Meanwhile, beat the eggs and cream together with the lemon juice.
5. Once salmon is ready, add the drained pasta to the pan and combine over the heat for a couple of minutes to bring the pasta and pan up to temperature. Remove from the heat and add the egg mixture, stirring to combine (but being careful not to break up the salmon).
6. The residual heat in the pan will cook the eggs gently. If you're worried it's not cooked enough, return it to a very gentle heat for a couple of minutes. You don't want scrambled eggs, though!
7. Season well with Maldon salt and freshly ground black pepper before serving.
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