Canned Salmon Pasta Recipe
This sub-20-minute canned salmon pasta recipe is an easy mid-week meal, creme fraiche forms the creamy element, and the richness is cut through by cornichons.
Servings 2 Servings
Calories 709kcal
Ingredients
- 175 g Linguini 6 oz
- 215 g Tin of Red Salmon 7oz
- 50 g Cornichons ⅓ Cup
- 1 Small Echalion or Banana Shallot 35g
- 75 ml Fish Stock ⅓ Cup
- 75 g Creme Fraiche ¼ Cup
- 1 teaspoon Lemon Juice
- 20 g Fresh Dill ⅓ Cup
- ¼ teaspoon Salt Plus extra for boiling pasta
- 1 tablespoon Olive Oil
Instructions
- Pick any bones from the tinned salmon and flake the fish.
- Cut the cornichons into 5mm (¼") lengths.
- Cut the shallot in half, peel it and dice it as finely as you can.
- Chop the dill as finely as you can.
- Bring a 20cm or 8" pan of well-salted water (I use 1½ teaspoons in a pan this size) to a rolling boil and then cook the pasta for a minute less than it says on the packet.
- Heat the olive oil in a small-medium (24 cm) frying pan over a medium-low heat. Add the diced shallot to the olive oil and sweat gently for 2-3 minutes without colouring.
- Pour the fish stock over the shallots and simmer for 2 minutes.
- Add the crème fraiche, tinned salmon, cornichons, lemon juice, and salt and cook gently until the pasta is ready, which should be another 2-3 minutes.
- Drain the pasta, reserving a little of the pasta cooking water, and add the pasta to the sauce along with most of the dill (reserve a little for garnish).
- Stir the pasta to coat, adding just enough of the reserved cooking water to create a nice coating for the pasta, then serve.
Video
Nutrition
Serving: 1 | Calories: 709kcal | Carbohydrates: 71g | Protein: 39g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1034mg | Fiber: 4g | Sugar: 5g
