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    • Fresh Pasta with Smoked Salmon

    Mark Sharron
    Easy
    30 minutes
    2
    Amount Per Serving: Calories 402; Fat 5.2g; Carbs 69.6g; Cholesterol 41.4mg; Sugars 2.1g; Fibre 7.2g; Protein 23g; Sodium 8.51g
    Smoked salmon pasta sounds very nice and extravagant, but it’s the easiest and fastest type of pasta we’ve ever created. This dish is a cinch to make, but it tastes like you spent a lot more time in the kitchen.
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    Ingredients

    • 4oz smoked salmon, cut into bite-sized pieces
    • 8oz spaghetti
    • 1/4 cup pine nuts
    • 2 tablespoons extra virgin olive oil
    • 1/3 cup chopped shallots
    • 2 cloves garlic, minced
    • 1/3 cup dry white wine
    • 1/4 cup cream
    • 1 tablespoon lemon juice
    • Salt and pepper to taste
    • 2 tablespoons lemon zest
    • 2 tablespoons chopped fresh parsley

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Toss the sauce and pasta together.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serving Suggestions: Serve immediately as a main dish with a tasty warm salad. Garnish with more dill to serve.