Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Lasagne of Salar Flaky Smoked Salmon and Peas

adapted from a recipe by Nick Nairn, serves 2

Ingredients
4 sheets lasagne
150ml vegetable butter sauce
2 pieces of Salar Flaky Smoked Salmon about 175g each
100g good quality frozen peas
2 tablespoons chopped fresh chives
lemon juice
freshly ground sea salt and black pepper

Ingredients to make the vegetable butter sauce :
1 pint marinated vegetable stock
200g cold butter (diced)
1 teaspoon lemon juice
freshly ground black pepper

Ingredients for the marinated vegetable stock :
1 large onion
1 leek
2 celery sticks
4 large carrots
1 head of garlic (halved across its equator)
8 pepper corns (crushed)
1 teaspoon coriander seeds
1 bay leaf (optional)
40g mixed fresh herbs
300ml dry white wine

Method:
Chop all of the vegetables into 1 cm dice, place in a pot and cover with water. Add the garlic, peppercorns, coriander seeds and bay leaf, bring to the boil and simmer for 10 minutes.

Add the fresh herbs and simmer for a further 3 minutes. Now add the white wine and remove from the heat. Leave covered and allow to marinade for 48 hours in a cool place. Once marinated, strain the stock through a fine sieve. It can be used immediately or frozen for up to 6 weeks.

Put the 2 pieces of Flaky Smoked Salmon in buttered aluminium foil and place in a warm oven whilst you make the rest of the meal.

Cook the pasta in a large pan of boiling, salted water until al dente.

Whilst the pasta is cooking, pour 1 pint of vegetable stock into a small, straight sided saucepan, filling slightly more that half the pan. Place on a high heat and bring to the boil. Reduce to roughly one-fifth of the original volume. (It turns dark and looks thick and sticky!)

Turn the heat to low and plop in all of the butter. Stick in your hand-held blender and give it a good old thrash about until all of the butter has been melted and the texture is light and frothy. Add the lemon juice and pepper, tasting as you season. Keep the sauce warm, but don't let it boil.

Add the peas and the cooked pasta to the pan of sauce and warm through for 2 or 3 minutes. Add most of the chives and a few drops of lemon juice, then check the seasoning and heat for a minute longer.

Arrange the pasta in 2 warm serving dishes, place a piece of warm Flaky Smoked Salmon on top of the pasta and pour over the remaining sauce. Scatter over the remaining chives. Serve immediately.

Great comfort food for a winter's evening!

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

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Lasagne of Salar Flaky Smoked Salmon and Peas

adapted from a recipe by Nick Nairn, serves 2

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