After this last week, I needed something fresh and light. I don’t know about you, but with all the public holidays and Easter in South Africa, I ate non-stop. It also didn’t help that we had a few very icy days where all you want to do is stay indoors, snuggled up on the couch with cake and hot chocolate.
So when dinner time rolled around last night, I knew I needed something light but yet again, it’s winter so I wanted some comfort. My mind immediately went to pasta and it just so happened that I had some lovely Smoked Salmon in the fridge so I knew that would be my protein of choice. The only problem was that when you combine those two ingredients, they’re usually held together by loads of cream. After numerous marshmallow eggs, creamy desserts and rich meats over the last week and a half, the last thing I wanted was a heavy cream sauce. So I opted to use 1/3 reduced fat cream (I use Clover’s as it is nice and thick and doesn’t split when cooked) and 2/3 reduced fat Evaporated milk to make up the sauce. I allowed it to simmer gently to reduce and at the last minute added the shredded salmon to infuse all it’s yumminess into the sauce. And don’t think that the reducing of the creamy sauce will take forever, while the water for the pasta was coming up to a boil, I allowed the sauce to reduce and both the pasta and the sauce were done at the same time. If you really don’t want to wait for the cream to reduce, you can thicken the sauce by adding 1 1/2 tsp of cornflour mixed with 1tbsn cold milk and allow to come to the boil. Only add the salmon once the sauce has thickened.
100ml (3.38 fluid ounces) reduced fat cream
200ml (6.76 fluid ounces) reduced fat evaporated milk
1 garlic clove
1 bay leaf
500g (17.64 ounces) pasta of your choice (I used Linguini)
200g (7.05 ounces) smoked salmon
salt & black pepper to taste
1/2 cup chives, finely chopped
- Combine the reduced fat cream, evaporated milk, garlic clove and bay leaf in a small saucepan and allow to simmer gently for 7-10 minutes until thickened slightly.
- Meanwhile, bring a pot of salted water to the boil and cook the pasta until al dente (about 10 minutes)
- Shred the smoked salmon and reserve some for serving.
- Remove the garlic clove and bay leaf from the cream and add the smoked salmon. Season the sauce to taste and combine with the cooked pasta.
- Serve with extra smoked salmon on top with a sprinkling of chopped chives.