Hot Smoked Salmon with Rocket and Chilli Linguine
Photography Kate Battersby.
With only the pasta to cook, this is a super-speedy one-pan dinner. Serve with warm crusty rolls and butter.
Serves: 4
INGREDIENTS
400 grams dried linguine
3 tablespoons olive oil
small knob butter
1 long red chilli, thinly sliced or ¼-½ teaspoon dried chilli flakes
zest 1 lemon
2 tablespoons lemon juice
2 big handfuls rocket leaves
½ cup freshly grated parmesan, plus extra for serving
400 grams hot smoked salmon, skin removed
ground pepper
lemon wedges for serving
METHOD
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, reserving ½ cup of the cooking water.
Heat the oil and butter in the pot the pasta was cooked in and add the pasta, ¼ cup of the cooking water, chilli or chilli flakes, lemon zest and juice, rocket and parmesan. Turn to combine, adding more cooking water if needed to loosen the pasta.
To serve: Flake the salmon into the pasta and gently combine. Divide among warm shallow bowls and top with a grating of parmesan, a grind of pepper and a lemon wedge.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.