Hot Smoked Salmon with Rocket and Chilli Linguine
Photography by 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.
![Evelope icon](/_resources/themes/dish2020/images/envelope-icon.png)
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #116
Issue 116 of dish is a special 20th birthday collector’s edition! This gorgeous issue brings the party to you, featuring delectable birthday cakes with recipes supplied by guest chefs – from Al Brown’s simply delicious Chocolate Fondant Cake to Ben Bayly’s Opera Celebration Cake. From cakes to sensational drinks and nibbles, to a French bistro feast and Sarah and Claire’s top 20 winter recipes, the magazine is jam-packed with dishes to make at home. 20 years strong and ready to party – issue 116 is on sale NOW!