The silken smooth look of this pasta hides the truth of this dish for only a moment. Soft salty smoked salmon and the light sharpness of mustard quickly fill the nose just before the full combination of flavors hits the tongue. An abundance of softness fills the mouth, the creaminess offsets the other usually dominant flavors. To balance this abundance of soft flavors the harsh bitterness of the rocket cleans the tongue. Only inviting for another round of pasta and salad.
Ingredients (serves 4)
For the Pasta: 500 grams Farfalle (or Tagliatelle) 500 ml double Cream 3 to 4 Tbsp. (course) Mustard 200 grams smoked Salmon Juice of 1 Lemon Pinch of Paprika Powder
For the Salad: 4 Tbsp. Olive Oil 2 Tbsp. Mustard Pinch of Sea Salt 2 Tbsp. Crème Fraiche 150 grams Rocket Lettuce
Boil the Pasta as usual (don’t use salt in the water, the dish is salty enough) and bring the Double Cream to a boil. Use a large enough pan for the cream seeing it will almost double in size when warm.
When the cream is at a boil add the Mustard and stir it in. You can turn down the heat a bit but make sure the mixture keeps boiling. Stir every once in a while. In the meanwhile cut the Salmon in small shreds.
For the Salad mix the Oil, Mustard, Salt and Crème Fraiche to create a thick dressing for the Rocket. A small empty jar is ideal for mixing the dressing. Toss the salad with the dressing and make sure the leaves are all covered in the dressing.
When the Cream mixture has boiled for about 5 minutes turn off the heat and add the Salmon shreds, the Lemon juice and the Paprika. Stir well.
As soon as the pasta is cooked make sure to save a cup of the water the pasta is cooked in. Then strain the pasta. Add the sauce to the pasta and stir. If the sauce seems to thin, add a bit of the Pasta Water. (this will thicken the sauce)
Plate the salad and Pasta together as they complement each other greatly (not just in taste but in benefits as well). And remember to enjoy the result of your work.