Chef Steven Donnelly,
Four Points Sheraton
Ingredients
Smoked Salmon
3 Tbsp vegetable oil
2 tsp paprika
Salt & pepper, to taste
3 (4 oz) pieces smoked Atlantic salmon
Pasta
Ingredients
3 Tbsp olive oil
2 tsp crushed garlic
1 large red pepper, grilled, julienned
2 large portobello mushrooms, gills removed, sliced thick
1 cup fresh fennel, steamed and julienned
1 cup cooked wild rice
3 oz Pernod
1 cup vegetable stock
2 cups spicy tomato sauce
Sea salt & black pepper, to taste
4 (10 oz) portions linguine
Method
Smoked Salmon
Note: You will need to use a smoker for this recipe. To make a smoker at home place a grate or rack over the top an old pot. Fill the pot with mesquite, hickory, maple or oak wood chips. Heat from underneath until smoke is seen.
- Mix together oil, paprika, salt and pepper. Rub mixture over salmon.
- Wrap salmon in foil and place on smoker grate.
- Smoke for 6-8 minutes at lowest heat possible. Finish in 375° oven until fish is thoroughly cooked.
Pasta
- In a large skillet, over medium-high heat, heat olive oil. Add garlic, red peppers, mushrooms, fennel and wild rice, stirring constantly.
- Add Pernod (*alcohol may cause flame), vegetable stock and tomato sauce. Add salt & pepper. Simmer.
To Serve
- Toss linguine with sauce. Divide among four plates and top each with one piece of smoked salmon.
Yield 4 servings