Why pasta in Smoked Salmon with a light Saffron Cream Sauce of course! This dish is pretty decadent, so I’d like to think it could possibly work for a Prince. Or maybe someone in your life that deserves to be treated like a King.
BUCATINI with SMOKED SALMON and ANCHOVIES in SAFFRON CREAM:
What you need:
3/4 of a pound of Perciatelli or Bucatini Pasta. (That’s the thick Spaghetti with a hole right through the middle).
4 oz of Smoked Salmon, roughly chopped.
4 whole Anchovies and 2 tablespoons of Anchovy Oil (from the same jar)
1 Red Onion, finely diced.
2 pinches or 12-14 Saffron threads.
4 oz of Créme Fraiche.
Half a cup of Fish Stock (or Chicken Stock will also work in a pinch)
How to make it:
Bring a large pot of Salted water to the boil and cook Bucatini according to packet instructions. Sauté the Red Onion, in the Anchovy Oil, on low heat, till softened. Add the Stock and the threads of Saffron. Stir, letting the Saffron infuse in the Stock. Add the whole Anchovies, Créme Fraiche, Smoked Salmon. Taste for seasoning. Add Salt and Pepper to taste, remember it has to go over the Pasta so it’s Ok to be a little salty. Pour over cooked Pasta and serve immediately. Serves 4.
Photograph by Bryan Gardner.
(Food, concept, Art Direction; Dimity Jones)