Smoked salmon and vegetables go well together, even simple carrots and courgettes. We have added a crunchy part given by the coarsely crumbled and toasted beetroot bun. Its slightly sweetish flavour was well welcomed by the other ingredients.
You can find our recipe for the beetroot bun here: beetroot-buns
Serves 2, Preparation 10 mins, Cooking 25 – 30 mins
- 180 g Spaghetti
- 100 g packaged smoked salmon
- EVOO – 3 tablespoons
- a knob of unsalted butter
- 1 courgette
- 1 carrot
- 2 sage leaves
- half an onion
- Salt and black pepper, a pinch
- 1 stale beetroot bun to crumble, for garnish
Cut the beetroot bun into pieces, place in a blender and blend it coarsely.
Dice the carrot, courgette and the half onion.
Cut the smoked salmon into small pieces.
In a non-stick frying pan heat 2 tablespoons of EVOO and a knob of butter for about 1 minute, as soon as the butter has melted, brown the diced onion with two sage leaves over a gentle flame for 10 – 15 mins, adding a drop of water if it tends to dry out too much.
Add diced veggies, fry over a high heat until they become a little crispy, a pinch of salt and pepper, stir, then add the smoked salmon pieces, stir and sauté for less than 1 minute and turn off the heat. There is no need to cook the salmon for too long, it will even cook just with the induced heat of the pan.
Heat a tablespoon of EVOO in a saucepan, add the crumbled bun and toast it for 1 or 2 minutes, stirring often to avoid it from sticking or burning.
Cook spaghetti in plenty of salted water, drain and add them to the pan with the salmon and the rest, let them flavour, serve and topping with the toasted beetroot bun crumble.