From my meal plan this week comes Smoked Salmon and Lemony Leek Pasta. With a lovely salty/sweet thing going on due to the smoked salmon / softened leek combo, this is incredibly moreish (perhaps too much so). I used fresh pasta this time – it is better, albeit more expensive, and you can watch it cook in the same time as heating the salmon through so you don’t have to be running in and out of the kitchen stressing with pan lids and boiling-over pans. Dried pasta would be fine though. I also wavered between the half fat and the full fat creme fraiche, but not for long. I am indebted to my lovely mum for this recipe – but however good this is (and it is good) it can’t quite reach the lofty heights of mum’s – but isn’t that always the way?
Leeks and lemons are cheap at the moment – as they’re still (just) in season – so this is even more frugal at this time of year. I’m entering this into Ren’s Simple and in Season collection (have a look at her lovely website), and with Sarah, the current host, over at Maison Cupcake – check these out for more seasonal ideas.
May 2016: I’ve updated this post to include it in the Coffee and Vanilla and Pebble Soup’s Inheritance Recipes linkup. I’ve just discovered this lovely idea. They’re collecting recipes that bloggers have had handed down from family members or traditions. What a lovely idea. As I’ve said above, my mum used to make this frequently, and mine is still never quite like hers was, but it makes me think of her and our family life every time I make it, and makes me smile 🙂
If you make a big batch of the leeks, you could reinvent this, as I will, with cooked ham the following evening.
Smoked Salmon and Lemony Leek Pasta
4 leeks, washed and chopped into small chunks
1 clove of garlic, peeled and chopped finely
knob of butter
zest and juice of one lemon
120g smoked salmon (if you get the little packs of trimmings this will be super cheap)
2 tbsps creme fraiche
pepper (lots of salt already in the smoked salmon so I don’t add extra)
1. Soften the leek and garlic in the butter in a pan with the lid on for around 20 minutes – give the pan a shake in the middle to prevent it from sticking.
2. Add the rest of the ingredients and stir round to break up the salmon – heat for a few minutes.
3. Enjoy with fresh tagliatelle