It's amazing how certain combinations of ingredients just work so well together. Lemon, capers, and dill are one of those, I can think of a number of recipes that have at least two if not all three of those. And they are not all German. The basis of this one was a Jamie Oliver recipe, modified slightly to fit the ingredients we had in the fridge. It's always like that, a little substitution here and there...which I actually really like to do, as you can discover new things. Of course it can always bomb too, but that is just bound to happen once in a while when cooking. Anyway.
This turned out to be really flavourful and super easy (actually I hate that expression, sorry). We had a shrink-wrapped pack of smoked salmon - probably 3/4" thick, not the thin slices, although that could work too - from B.C. from my parents' last trip out there. Not sure how much it was, the piece was 8" long and 1/2" wide, turned out to be enough for the two of us. Good thing SSO ate already.
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| Smoked Salmon pasta with capers and dill |
I ended up not liking the pasta shells I used, I would go with something else next time. But that is what we happened to have. I think I needed to add more freshly ground pepper as well - a healthy dose would have provided a good counterpoint. I also used some cream Sherry instead of white wine, since we only had a little bit of white left in the fridge and it was SO's favourite. I was worried the Sherry would be too sweet, but it turns out that the lemon and capers were just tart enough to balance the sweetness.
Next time: different pasta, would thicken the sauce more, and use more pepper
Me: 9/10
SO: 9/10
SSO: n/a
