orecchiette with hot-smoked salmon, peas & beurre blanc sauce
 
 

serves 6, hands-on time 15 min, simmering time 15 min

If the beurre blanc sauce develops a greasy sheen when you add the butter, add a splash of cold water and stir to bring it back together

600g orecchiette or other short dried pasta
120ml dry white wine
120ml white wine vinegar
3 shallots, finely chopped
260g chilled unsalted butter, cut into cubes
180g frozen peas
370g hot-smoked salmon or trout fillets, skin removed, flaked
3 tbsp double cream
3 tbsp chopped fresh dill, plus extra sprigs to garnish

Cook the pasta according to the pack instructions. Drain, reserving 60ml of the cooking liquid.

Meanwhile, to make the beurre blanc sauce, put the wine, vinegar and shallots in a heatproof glass bowl over a saucepan of simmering water. Bubble for 5-6 minutes until the liquid has reduced to 1 tbsp. Whisking constantly, add the butter, 1 cube at a time, until the mixture is thick (see introduction). Be careful that the bowl doesn't become too hot — you should be able to keep your hand on the side of the bowl at all times. If the bowl starts getting too hot, remove it from the pan for a moment and whisk thoroughly before returning to the heat. When the sauce is thick and the butter has been used up, remove from the heat and cover to keep warm.

Blanch the peas in boiling salted water for 1 minute, then drain. Mix the pasta with the beurre blanc sauce in a serving bowl, adding a little of the reserved cooking liquid to loosen if necessary. Add the drained peas along with the flaked salmon/trout, the cream and dill, and gently toss to combine.

Taste and season, then serve garnished with extra sprigs of dill, with a big green salad and some crusty bread on the side, if you like.

per serving: 899kcals, 51.9g fat (27.9g saturated), 29.1g protein, 77.5g carbs (3.9g sugars), 1.1g salt, 6.5g fibre