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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.