Last Updated on December 7, 2018
Creamy Salmon Pasta and some special Pottery
I have a soft spot for Cornish Blue pottery. My parents travelled abroad a lot, and as a consequence, all things British had a special place in my Mother’s heart. So, I suspect some of my affection comes from her enthusiasm for the pottery, which until now I was convinced came from Cornwall. After all, it is a beautiful blue colour, just like the sea. In fact, Cornish Blue pottery was first made in Derbyshire by T.G. Green and Co in 1926. The name WAS inspired by the colours of the Cornish seas. And, the Pottery is a classic – timeless and as charming today as it must have been when it was first made.
So, I was quite thrilled to be offered a giveaway for London-Unattached readers. And a sample for myself. For you, dear readers, I have a pair of personalised mugs. The winner will be able to personalise the name or message on their mugs – a fabulous gift for father’s day – or something to remember a special occasion perhaps.
Meanwhile, I was sent two pasta bowls. And I’ve been trying them out, with a really simple recipe for creamy salmon pasta. Doesn’t it look fabulous – even MY photography works!
Creamy salmon pasta is one of those supper dishes I learnt from somewhere years and then just kept making again and again. I have no idea where I first found the recipe, but I can remember making it for my parents at least 15 years ago. It’s quite economical because one salmon fillet is plenty for two people. I’m lucky to still have some fabulous Scottish Salmon that was sent to me by DelishFish.
- 160 g Salmon Fillet
- 100 g Good Quality Penne Pasta (dry weight)
- 100 g Fresh Asparagus
- 75 ml Low Fat Creme Fraiche
- 3-4 sprigs Fresh Dill If my roof terrace supply runs out, I buy a packet from the supermarket and freeze it. You can take the frozen sprigs out and use them in this dish without defrosting.
- 1 Small Lemon Zested and juiced
- Salt and Pepper
Season the salmon well with salt and pepper and put on a piece of foil. Add most of the lemon zest and juice. Close the foil up to make a package and bake in the oven at 170c for 10 minutes. Once cooked, remove from the oven and leave in the foil to keep warm
Meanwhile put the pasta in a large pan of boiling salted water and cook according to the package instructions.
Cut the asparagus into neat pieces about 2cm/1inch long, discarding any woody ends
minutes before the pasta is cooked, add the asparagus pieces.
Drain the mixture and return to the pan. Over a very low heat stir through the creme fraiche and remaining lemon zest. Now unwrap your salmon and flake the warm fish into the pasta. Add all the lemony sauce in too. If necessary, heat through very gently. Then stir in the dill, keep a few fronds for garnish
Taste and adjust seasoning, then plate up, garnishing with dill
Vary it by using smoked salmon or by using different vegetables according to what is in season. It works well with frozen peas too. You can make a healthier version suitable for 5:2 fast days by doubling the amount of vegetables and halving the pasta – or ridiculously rich by substituting double cream for the crème fraiche! And, you can even eat it cold, if there’s any left! I also have a poshed-up version which uses black squid ink pasta (very dramatic and perfect for a dinner party starter) but this time I was just aiming to make something that gave me some of the flavours of Spring.