This is a family favourite of ours and a very simple, quick dish to rustle up an so I thought I would share my recipe with you. All of the ingredients are readily available at your local supermarket - I used Sainsbury's for all of mine on this occasion.
Ingredients (serves 2)
1 bag of fresh linguine
2 portions of salmon, skin removed and cut into large cubes
1 small packet of smoked salmon, cut into strips
1 packet tenderstem broccolis cut into 3, keep the stalks separate to the heads
1 red onion, peeled, halved and sliced
100g frozen peas
200g sour cream
splash of white wine
knor chicken stock cube (you can use vegetable but I prefer chicken)
1 packet chives chopped
1 lemon zested
fresh Parmesan
100g hazelnuts
250g panko bread crumbs
100g dried onion flakes
Method
Pre heat the oven to 180ºc.
Place the nuts on a baking tray and cook for 6 minutes. break them with a rolling pin and pop them in a mixing bowl.
Place the panko crumbs on another baking tray and cook in the oven until golden turning them every 3-4 minutes.
Mix the panko and hazelnuts together along with the dried onions and season with salt. Keep this to one side. Tip - you can store this in an air tight container and add it to dishes whenever you feel creative!
Heat a sauce pan and add a dash of vegetable oil. Add the onions and a pinch of salt and gently sweat down without colour until opaque.
Add half a glass of white wine and reduce by half.
Add the stock cube and turn the heat down to simmer.
Add the broccolis stalks and the cream and continue to simmer for 2-3 minutes.
Bring a pan of water to the boil and drop the pasta in for 3 minutes. Drain and give a quick rinse under cold water. Continue to drain.
Add the salmon, peas and the broccolis heads to the pan of stock and gently, using a spoon, turn the salmon until cooked.
Remove from the heat and add the pasta, lemon zest and smoked salmon.. squeeze a little lemon juice into the dish and check the seasoning. add salt if required.
Spoon the salmon and pasta into a warmed serving bowl and sprinkle the hazelnut crunch over the top. Grate a little parmesan over the dish and serve.
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