Smoked Salmon Watercress Horseradish Pasta Recipes

Steps:

• Pickled cucumber:
• Bring sugar, both vinegars, salt, and 1/3 cup water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Remove from heat and add shallots, Fresno chile, and jalapeño. Let cool.
• Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.
• Do ahead
• Cucumber can be pickled 1 day ahead. Keep chilled.
• Pickled Red Onion:
• Bring chile, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan. Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Add onion and cook, stirring, until just softened and bright pink. Transfer to a heatproof jar with a slotted spoon.
• Let brine cool, then pour over onion.
• Do Ahead
• Onion can be pickled 1 week ahead. Cover and chill.
• Horseradish Cream and Assembly:
• Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl.
• Whisk cream in another small bowl to soft peaks. Gently fold in horseradish mixture; season with salt and pepper.
• Divide salmon, pickled cucumber, and pickled red onion among plates. Top with dill and parsley sprigs; season with pepper. Serve with horseradish cream alongside.

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.

Steps:

• Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
• Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

Steps:

• Using a metal speed peeler, shave the beetroot into a bowl. Add the lemon juice, a little salt and pepper, a good lug of olive oil and the balsamic vinegar, and mix.
• On a large plate, wave the salmon around freestyle. Throw on some sprigs of watercress, then the beetroot. Using a sharp grater, such as a microplane, finely grate the horseradish over. Add a little of the beetroot juice and a bit of pepper, then finish with a drizzle of olive oil.

Steps:

• Cook the linguine following the packet instructions.
• Drain and then tip into a bowl with the rest of the ingredients.
• Toss together and season heavily with black pepper.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
• Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes.
• Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.

Steps:

• Mix sour cream, cream cheese, capers, horseradish and salt and pepper.
• Arrange all ingredients so that you have two equal amounts (for the two rolls).
• On each lavosh, spread the sour cream mixture.
• Then add salmon, cucumber, onion, chives and watercress.
• Tightly roll up each lavosh and wrap in Saran wrap.
• Chill for 2-4 hours.
• Just before serving, unwrap and slice into 1" thick rounds on the diagonal.
• Arrange on a platter, garnish with more watercress.
• Serve.

Steps:

• Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
• In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
• Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.