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Orecchette with Salmon and Smoked Salmon Sauce

(for 4/6)

700g (1 ˝ lbs) Fresh Salmon
60g (2 oz.) Smoked Salmon
90g (3 oz.) Chopped Streaky Bacon
(or leave out the Smoked Salmon and use 110g (4 oz.) Bacon)
1 Medium Onion
Olive Oil for cooking
400g (14oz.) Tomato Passata or Chopped Tinned Tomatoes
Salt and Black pepper
1 teaspoon Sugar
1 Dessertspoon red wine vinegar
150g (5oz.) Pasta per person

Trim the fresh salmon of all skin and remove the bones.
Cut the salmon into small cubes and season well with salt and pepper.
Heat some olive oil in a non-stick pan and fry these pieces of salmon until lightly cooked. Put to one side.

In the same pan fry the pieces of bacon until crisp.
Reduce the heat.
Peel and chop the onion and sweat with the bacon until soft.
Add the tomato passata to the pan.

Season with salt, black pepper, vinegar and sugar, and simmer together for five minutes.
Add the salmon to the pan and the smoked salmon cut into little slivers.
Bring back to the boil and simmer just for two minutes.
Cook up the Pasta according to instructions on packet.
Taste the sauce (it probably won’t need seasoning)
Serve either like the Italians by mixing all together in a large pot before doling out or as we do by serving a bed of pasta with a serving of salmon and sauce in the middle.

June 25, 2007 12:05 PM | 0 Comments
  Martin Dwyer
Consultant Chef