100 grams of smoked salmon
1 deciliter of cream (18%)
1 deciliter of full fat milk (3,5%)
1 table-spoon of butter
Black pepper and salt
Making Smoked Salmon & Leek Pasta
This dish is super easy and very delicious. You will be done with the sauce before the pasta is done cooking, but don’t fret it is all mixed together in the end. Set your pasta water to the boil, follow the instructions on the pack if you are insecure, and remember to salt the water well. Get your pasta in the boiling water and get started on the sauce. Chop the leeks into thin circles, and add to a frying pan with a good table-spoon of butter, cook on medium heat until the leeks begin to soften. Grate over some black pepper and add cream and milk. Rip the smoked salmon into smaller strips and add it to the sauce. Let sizzle away on low heat, stirring occasionally.
Taste the sauce and season with more pepper or salt, keeping in mind that the pasta is also salty. When the liquid has cooked in some, remove the pan from the heat, awaiting the pasta to be done. When the pasta is cooked, drain the water and add the pasta into the sauce, place back on the heat and mix well getting the sauce into the pasta shells.
2 slices of homemade* Rye bread (toasted)
1 piece of smoked salmon (ca 40- 50 grams)
Nifty Green Salad
Salt and pepper
Making Smoked Salmon on Rye Bread
First of all I have to say that this is my favourite lunch meal at the moment. I have never been over excited about smoked salmon, I never quite liked the consistency. Fried smoked salmon on the other hand is another story, it is a good way to preserve the taste and giving it great consistency at the same time.
Put a frying pan on medium to low heat and add your piece(s) of smoked salmon. No oil or butter necessary, the natural fats will make sure that the fish doesn’t burn. While the salmon is frying, toast the bread and take out your salad ingredients. I sliced the heart salad leaves in thick strips, and washed and tossed it with the wild rocket. I have a salad spinner and that makes it quick. Add the salads to a bowl and use a scissor to cut up a little handful of coriander, chives and garden cress. Dress the salad in the bowl, a little balsamico, a little oil, salt an pepper and toss. Turn the salmon piece(s) and let it cook through. Lay the breads on a plate and dress with salmon and dill dressing. Serve with salad and enjoy.
*We have started buying a ready mix, Finax Solsikkerugbrød, and it tastes a lot better than the rye-breads that we have attempted to bake ourselves.
*I used the store bought dill dressing but if you want to make it from scratch you could always try this recipe.
3 asian spring onions
1/2 yellow onion
1 red seedless chili
1 table spoon of homemade rosemary olive oil
Juice of 1 lime
200 grams of shrimp
Grated pepper and salt
Making Pasta with Lime and Chili Shrimp
Take out your frozen shrimp (you can also use shrimp in brine, just drain them well).Boil water for pasta, add salt and pasta when boiling. De-seed and finely chop a chili and finely chop the onion. When the pasta is ready add it to a sift and drain well. Add rosemary oil to the pan that held the pasta and put back on the heat. When the oil is hot add chopped chili and onions, let sweat for a minute before you add shrimp and lime juice. Since my shrimp were still a bit frozen I let them fry in the oil until they were almost thawed. Add cooked pasta and give it a good stir.
Serve with french flutes and mixed salad.
Tip: Can also be enjoyed as a cold salad.
250 grams of salmon
250 grams of spinach (frozen)
1 tablespoon of butter
2 small onions
2 cloves of garlic
1 small bundle of chopped Basil (4 tablespoons)
50 millilitres of water
3-4 tablespoons of Crème Fraîche
Juice of 1/2 lemon
4 lasagne plates
A pinch of grated nutmeg
Salt and Pepper
100 grams of fresh mozzarella
Making Salmon Spinach Lasagne
Chop onions and garlic and add them to a casserole with sizzling butter. When the onions have some colour add spinach, chopped basil and water. Squeeze in your lemon juice and let it all boil up. Add some taste with a sprinkle of salt, pepper and grated nutmeg. Take the pan off the oven and let it cool slightly, before you mix in the Crème Fraîche. Put some water to the boil and pre cook the lasagne plates for about 3 minutes. Drain and lay them on a dry and clean dishcloth and then dry remaining water off the plates. Slice your salmon into thin (1cm thick) slices and you are now ready to assemble the lasagne. Start out with the Spinach-Crème Fraîche mix, slices of salmon, sprinkle mozzarella over and end with the lasagne plates (x2). You should end with a last layer of Mozzarella cheese.
Preheat the oven to 180 degrees Celsius and cook the lasagne for 10 minutes on the bottom shelf, for the next 20 minutes it goes on the middle shelf. The lasagne is ready to serve, but tastes best if its left to rest for another 5 minutes.
2 tablespoons of oil
1 clove of garlic
1 lemon, zest and juice
2-3 tablespoons of chopped parsley
390 grams of Shrimp
300 grams of Fusilli pasta (or other pasta)
2-3 tablespoons of warm water
Making Lemon and Parsley Shrimp Fusilli
Chop the shallot and the garlic clove and fry in a pan with oil until golden in colour. Add the finely grated lemon zest, lemon juice, chopped parsley, warm water (e.g. pasta water or boiled water) and stir once or twice. Add the shrimp (I used shrimps in Brine, remember to drain it) and take the pan of the heat. Grate pepper and salt over it if needed (I didn’t :). Mix the lemony shrimp sauce with the freshly boiled and drained pasta.
I imagine this would taste really good with a side of garlic bread. I also think it makes for a nice cold lunch, I’m bringing the rest of mine to school tomorrow.