Let me show you an absolutely
spectacular pasta dish, a meal for two
that is so fast. For a taste sensation,
get some sustainable hot smoked salmon
fresh asparagus, an unwaxed lemon, dried taglierini pasta and gorgeous crème fraîche.
It's so good you're gonna love
it, and it's such a big flavourful dish
for such a quick quick thing to do. So
pan of boiling water on, let's start off
with the primary ingredient, the hot
smoked salmon. You can get it in all the
supermarket's, gorgeous skin, flesh, and
that wonderful colour. There's such a lot
of flavour for one ingredient, right here.
So this goes in a pan, dry pan, skin side
down, and we're on a medium heat here.
What I want to achieve is crispy skin
it's gonna be really really good. Hot
smoked salmon it's a total time saver
because it's already cooked, so just heat
it through and get the skin gorgeously
golden. Now asparagus, I'm going to use a
little gadget which is a speed peeler
and we're gonna just take this peeler
from the base to the tip, and what's
beautiful is the elegance,
you know the precision, love that. As soon
as it gets tricky, which is about now,
that we'll put to the side and of course
the way you cut vegetables and
ingredients, changes the way it tastes.
Put the ribbons to the side for later, then
chop up the leftover asparagus removing
any woody ends. Make it quite fine okay,
because your taglierini
is delicate, and you want this to stick
around that beautiful pasta. So salmon's
been in there for like a minute I want
to turn the salmon, and it's skin should
just peel off effortlessly, and then a
little bit like pork scratchings I want
to get this crispy. So put the skin the
other side down, just a little oil and
we're gonna go in with the chopped
asparagus
and then if you look and see it
rendering, getting super crispy. We can
use our lovely unwaxed lemon just a few
strokes, just the lemon zest gives such
flavour. So look lets have a little look
here, look at that you can see how
delicate that is. Skin's getting crispier,
this is gonna be great, right this pasta
cooks in like three, four minutes.
I've got boiling water here, season it
always important, you want about 150g of dried pasta there. So just
break the pasta up and then let it
boil, when that salmon skin is really
nice and crisp, look at that! It's popping and spitting, take this out and I'll just put
that like that, and then I can introduce
lemon juice. It will literally just move the
salmon and asparagus around, and when
it's kind of cooked away I'm just gonna
grab this pasta and throw it in. You can
drain it in a colander if you want but
if you've got tongs you can do this. Once
you've done that, then the last
ingredient is wonderful crème fraîche,
about a tablespoon goes in. A little bit
of relief from the smokiness, and I want
to contrast that with the heat from
pepper. A generous dusting, and then we
can jiggle the pan around, I'm gonna add
a little bit of cooking water and this
will kind of almost relax the crème fraîche
and I'm going to turn the heat
off now. Look at that
oh this is gonna be good guys, it's gonna
be so good. Just before serving up, throw
the asparagus ribbons into the pan to
give them a quick blast of heat, look at
the colour, really really nice, beautiful.
All I do now is go back to my crispy bit of
salmon, and you've got every last bit of
flavour from that salmon, and if you want
to drizzle it with a little oil, and the
important thing about pasta is not to talk, eat.
Big flavour, real food, real cooking, fun
to make, not just quick. Flipping
delicious, what you waiting for? You
shouldn't even be watching anymore.
