This is just one of those dishes that falls into the ‘love to cook’ category – simple, full of flavour, colourful and like a day of sunshine, it just makes you smile. I like to use baby peas as I think they add an extra sweetness. The perfect midweek dish or something to enjoy sitting in the sunshine of a weekend with a glass of crisp white wine and some great company. This recipe serves 4.
Orecchiette with hot-smoked salmon, peas and beurre blanc sauce
400g orecchiette or other short dried pasta
80ml white wine
80ml white wine vinegar
2 eschalots, finely chopped
175g chilled unsalted butter, chopped
1 cup frozen peas
250g hot-smoked salmon, skin removed, flaked
2 tablespoons thickened cream
2 tablespoons chopped dill, plus extra sprigs to serve
Cook pasta in a saucepan of boiling salted water according to the packet instructions until al dente. Drain, reserving 60ml cooking liquid.
Meanwhile, to make beurre blanc sauce, place wine, vinegar and eschalot in a saucepan over medium-low heat. Cook for 3-4 minutes until liquid is reduced to 1 tablespoon. Whisking constantly, add the butter, 1 piece at a time, until mixture is thick. Remove from the heat and cover to keep warm.
Blanch peas in boiling salted water for 1 minute. Refresh under cold running water, then drain well.
Combine pasta with the beurre blanc sauce in a serving bowl, adding a little of the reserved cooking liquid to loosen, if necessary. Add peas, salmon, cream and dill, then gently toss to combine. Serve garnished with extra dill sprigs.
