Name: Hot-smoked salmon casarecce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 gram casarecce pasta; 3 egg yolks; 3/4 cup carnation ‘light & creamy’ evaporated milk; 1 tablespoon extra virgin olive oil; 1 tablespoon finely chopped fresh dill; 1 1/2 teaspoon lemon zest; 1 tablespoon lemon juice; 2/3 cup finely grated parmesan; sea salt; 250 gram hot-smoked salmon fillet, skin removed, flaked; handful basil leaves, torn if large

Hot-smoked salmon casarecce

Looking for a new way to serve fish that will please everyone? Hot-smoked salmon casarecce is creamy and rich, full of delicious smoky flavours. The best part is, it’s ready in twenty minutes!

Ingredients

400 gram casarecce pasta

3 egg yolks

3/4 cup carnation ‘light & creamy’ evaporated milk

1 tablespoon extra virgin olive oil

1 tablespoon finely chopped fresh dill

1 1/2 teaspoon lemon zest

1 tablespoon lemon juice

2/3 cup finely grated parmesan

sea salt

250 gram hot-smoked salmon fillet, skin removed, flaked

handful basil leaves, torn if large

Method

1.Bring a large saucepan of salted water to the boil. Cook pasta according to packet instructions, or until al dente.

2.Meanwhile, in a medium bowl whisk together egg yolks, evaporated milk, olive oil, dill, lemon zest, lemon juice and most of the parmesan.

3.Drain pasta and return to saucepan. While pasta is piping hot, add sauce mixture and stir well to thicken sauce. Season with sea salt and pepper and lightly stir through flaked salmon.

4.Spoon into serving bowls. Top with basil, cracked pepper and the remaining parmesan.

Casarecce is a very narrow, twisted and rolled tube pasta. It’s available from good delis; if you can’t find it, any pasta will work.
Note

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Ingredients

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