Smoked Salmon & Caramelized Shallot Pasta
For the holidays last year, Klaviyo sent their clients a gift box with this recipe and a few ingredients (Graza olive oil, Giada De Laurentiis’ pasta Giadzy, and Fishwife smoked salmon) to make it. Fishwife makes such an exciting and flavorful pantry staple, and this dish quickly became a favorite.
Smoked Salmon & Caramelized Shallot Pasta with Creme Fraiche
Fishwife recipe by Vilda Gonzalez
INGREDIENTS:
3 cups fusili, campanelle, or other small pasta (I used gluten free mafalda)
2 large handfuls of chopped lacinato kale
2 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
4 large shallots, sliced
1 cup dry white wine
1 tin Fishwife Smoked Atlantic Salmon, flaked into bite-size pieces
1/2 cup creme fraiche
1/2 cup toasted walnuts, coarsely chopped
1/2 cup chopped fresh dill, plus some sprigs for garnish
Zest and juice of 1 lemon
Fresh ground black pepper
Fine sea salt
DIRECTIONS:
Bring a large pot of water to a boil and add a generous amount of salt.
Add the pasta and cook for 2 minutes less than the package’s recommended cook time, just under al dente.
Add the kale 30 seconds before the pasta has finished cooking.
Reserve 1/2 cup of the pasta water and drain.
Meanwhile, heat a large skillet over medium heat. Add the butter and olive oil and heat until the butter begins to bubble.
Reduce the heat to medium-low and add the shallots. Season with a pinch of salt and cook until soft.
Deglaze the pan with the wine, scraping up any browned bits from the bottom of the pan. Let simmer and reduce by about a third, about 3-4 minutes.
Transfer the kale and cooked pasta to the shallot pan. Ladle in the reserved past water and stir. Cook for a couple minutes, until the pasta is al dente.
Lower the heat and stir in the salmon, creme fraiche, toasted walnuts, and chopped dill.
Add the lemon juice, a pinch of black pepper and stir.
Taste for seasoning and adjust if needed.
To serve, top each bowl with a touch of lemon zest and a couple fresh sprigs of dill.