I can’t believe I haven’t yet published a pasta recipe in this blog! Here goes a thanks to my faithful partner in crime and blog Desirée, who had suggested me some time ago to publish some “normal” recipes, something easy and quick to prepare in the everyday life, accessible to everyone and still full of taste and flavor.
Actually I’m kinda happy that my first down-to-earth-recipe is something that connects my Italian roots with one of the main Finnish ingredients, that is salmon.
Some time ago I received a great packaging of spice from RawSpiceBar, which is an US based company that sends to your door every month 3 different flavor kits, from whole, high quality spices freshly ground. One of these flavor kits contained toasted brown mustard seeds, toasted yellow mustard seeds and horseradish powder and I thought would go beautifully together with the salmon. I wanted to give a fresh twist to the recipe that would have unless been a little stuffy with some lemon zest and it definitely worked out beautifully!
- 250 g of tagliatelle
- 1 medium onion
- 2 garlic cloves
- 2 tbsp (30 ml) of olive oil
- 300 g of fresh salmon
- ¼ tsp of white pepper
- ½ tsp of mustard seeds and horseradish powder
- ½ tsp of salt
- Zest of half a lemon
- 100 ml of heavy cream
- Lemon juice
- Chopped chives
- Boil some water in a pan.
- Pour the oil in a frying pan.
- Peel and finely chop an onion, crush the garlic cloves with a garlic press and pour them on the pan.
- Let simmer until the onions will have become soft and golden.
- Remove the bones from the salmon, chop it grossly and put it into the pan. Let it cook for few minutes.
- Add the spices, the lemon zest and the cream. Stir and let the sauce cook for few minutes still.
- In the meantime, salt the water and boil the tagliatelle.
- Drain the tagliatelle, pour them into the frying pan and mix well with the heather already off.
- Serve with freshly squeezed lemon juice and chopped chives.