Spaghetti with Hot Smoked Salmon, Chilli and White Wine

Hot smoked salmon…another favourite ingredient of mine.   Have I said that I love fish…!?!   This spaghetti with hot smoked salmon, chilli and white wine recipe is absolutely delicious – it’s based on the recipe in Mary Berry’s Quick Cooking recipe book.

This is another incredibly moreish dish…one that we didn’t want to end.   It’s very quick to make and one definitely to enjoy any night of the week…even better if the sun is shining outside and you can enjoy a glass of wine with it too.

As i’ve noted in the tips below, try experimenting with different flavours of hot smoked salmon – the fishmonger across from my work in Aberdeen normally stocks plain or chilli flavoured.   Some supermarkets will have others – lemon and parsley, or chipotle chilli.   I think they’d all work well with this recipe.   But if you fancy being a brave soldier, make your own hot smoked salmon!   Follow the process in our Hot Smoked Salmon Club Sandwich recipe.  

We’ve made this recipe a few times now and for the photos within this post, we made our own hot smoked salmon and sprinkled it with crushed chillis for that extra bit of heat….it was delicious!

Tips

• At step 5, be careful not to toss too energetically, as you want to keep the salmon in large pieces.
• Feel free to experiment with different flavours of hot smoked salmon that your supermarket or fishmonger offer…or be brave and try making your own following the process in our Hot Smoked Salmon Club Sandwich recipe.
• Leave the seeds in the chilli if you’d like more heat or garnish with a sprinkle of crushed chillis.

Ingredients

• 150g dried spaghetti
• 75ml white wine
• 180g hot smoked salmon fillets skinned and broken into large chunks
• 2 tbsp olive oil
• 1 banana shallots thinly sliced
• 1 fresh red chilli deseeded and diced or 0.5 tsp crushed chillis
• 1.5 tbsp chopped parsley
• 0.5 tsp dried tarragon
• juice of ½ lemon
• freshly grated parmesan to serve

Instructions

1. Cook the spaghetti in boiling salted water according to the packet instructions, then drain, reserving some of the cooking water.
2. Meanwhile, pour the wine into a wide saucepan, cover with a lid and bring to the boil. Add the salmon, cover again with the lid and gently simmer for 3-4 minutes until the fish is just cooked. Remove from the heat and set aside.
3. Heat 2 tablespoons of the olive oil in a large frying pan. Add the shallots and fry over a medium heat for 5 minutes. Add the chilli and fry for a further 15 seconds.
4. Remove the salmon from the pan with a slotted spoon and set aside.
5. Pour the wine from the pan into the shallot mixture, then add the drained spaghetti with the salmon, chopped herbs, lemon juice and remaining oil. Season with salt and pepper, add a good splash of the reserved cooking water to loosen the sauce, if needed, and gently toss over the heat for a few minutes (see note below).
6. Serve with the freshly grated parmesan.
7. We enjoyed ours with some crusty bread and oil…and a cheeky glass (or 2!) of white wine – well, it would be rude not to!!

Spaghetti with Hot Smoked Salmon, Chilli and White Wine

Deborah

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Prep Time 10 mins

Cook Time 15 mins

Servings 2 people

Ingredients

  

• 150g dried spaghetti
• 75 ml white wine
• 180g hot smoked salmon fillets skinned and broken into large chunks
• 2 tbsp olive oil
• 1 banana shallots thinly sliced
• 1 fresh red chilli deseeded and diced or 0.5 tsp crushed chillis
• 1.5 tbsp chopped parsley
• 0.5 tsp dried tarragon
• juice of ½ lemon
• freshly grated parmesan to serve

Instructions

 

• Cook the spaghetti in boiling salted water according to the packet instructions, then drain, reserving some of the cooking water.
• Meanwhile, pour the wine into a wide saucepan, cover with a lid and bring to the boil. Add the salmon, cover again with the lid and gently simmer for 3-4 minutes until the fish is just cooked. Remove from the heat and set aside.
• Heat 2 tablespoons of the olive oil in a large frying pan. Add the shallots and fry over a medium heat for 5 minutes. Add the chilli and fry for a further 15 seconds.
• Remove the salmon from the pan with a slotted spoon and set aside.
• Pour the wine from the pan into the shallot mixture, then add the drained spaghetti with the salmon, chopped herbs, lemon juice and remaining oil. Season with salt and pepper, add a good splash of the reserved cooking water to loosen the sauce, if needed, and gently toss over the heat for a few minutes (see note below).
• Serve with the freshly grated parmesan.
• We enjoyed ours with some crusty bread and oil...and a cheeky glass (or 2!) of white wine - well, it would be rude not to!!

Notes

At step 5, be careful not to toss too energetically, as you want to keep the salmon in large pieces.

Feel free to experiment with different flavours of hot smoked salmon that your supermarket or fishmonger offer...or be brave and try making your own following the process in our Hot Smoked Salmon Club Sandwich recipe.

Leave the seeds in the chilli if you'd like more heat or garnish with a sprinkle of crushed chillis.