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Smoked Salmon Vermicelli (hits: 1815 )
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| Serves |
6 servings |
| Entered/Updated |
2008-06-21 14:15:07 |
Country/Provence not provided |
Ingredients:
2 Tbsp unsalted butter
1 small onion, cut into half-moons
1 cup whipping cream
Zest and juice of 1 lemon
About 1/2 tsp kosher salt
About 1/2 tsp freshly ground black pepper
1 lb. vermicelli
8 oz. hot- or cold-smoked salmon, cut into pieces
1/2 cup finely chopped flat-leaf parsley |
Instructions:
1. Bring a large pot of salted water to a boil. Meanwhile, in a large, high-sided frying pan over medium heat, melt butter. Add onion and cook, stirring, until onion is soft but not browned, about 3 minutes. Stir in cream, lemon zest and juice, 1/2 tsp salt, and 1/2 tsp pepper. Reduce heat to medium-low and cook until mixture has thickened slightly, 4 to 5 minutes.
2. Add pasta to water and cook according to package instructions. Drain, reserving 1 cup cooking water.
3. Add salmon to cream mixture and stir to combine. Pour pasta into frying pan with salmon-cream mixture and toss to coat, adding some of the cooking water as needed to moisten pasta. Add parsley and toss to combine. Season to taste with salt and pepper. |
Notes:
COLD-SMOKED: The salmon is cured in brine or with sugar, salt, and spices, then smoked over wood chips at a low temperature (usually 70? to 90?) for anywhere from a day to three weeks. The smoke doesn't actually cook the fish, so it stays silky and has a mild smoke flavor. Nova salmon is cured in a mild brine solution. Scottish-style uses a dry rub that is rinsed off before smoking. Indian-cure salmon is first brined and then smoked for up to two weeks, until it has the texture of jerky. Lox, the bagel's best friend, is brined and sometimes (but not always) lightly smoked, and tends to be on the salty side. Scandinavian gravlax is not smoked at all, just dry-cured with salt, sugar, and dill.
HOT-SMOKED: As with cold-smoked, hot-smoked -- or kippered -- salmon is cured first. Then it's smoked at a higher temperature (generally 120? to 180?) for a shorter period, typically no more than 12 hours. The result: a flaky, cooked texture and a deep, smoky flavor. |
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