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Hot Smoked Salmon Pasta With Bearnaise Sauce

Hot Smoked Salmon Pasta With Bearnaise Sauce


  • 250 grams large shell pasta (orecchiotte)
  • 400 grams wood roasted (hot smoked) salmon
  • 2 bunches asparagus, trimmed and blanched
  • about ½ cup cream

Beanaise sauce

  • ½ cup tarragon vinegar
  • 2 tblsp water
  • 2 shallots or ½ onion, peeled and very finely chopped
  • 2 tblsp chopped fresh tarragon
  • 4 egg yolks
  • 400 grams softened or melted butter (preferably unsalted)
  • 1 tblsp chopped fresh tarragon for finishing if available


  1. Cook the large pasta shells in boiling salted water until al dente. Drain and arrange the shells in the base of a shallow oven-proof dish.
  2. Flake the smoked salmon into small pieces and scatter on top. Cut the asparagus into 3cm pieces and scatter over the salmon. Spoon 1 teaspoon of cream into each shell. Cover and microwave on high power for 3 minutes until reasonably warm but not screamingly hot. Keep covered.
  3. Prepare the Bearnaise sauce (see below) and spoon over the top. Fan grill at 180 degrees Celsius, about mid way to the top of the oven for 5 minutes or until hot and golden. Do not cook to close to the grill as you will scramble and bake the Bearnaise Sauce. Serve with a summer salad and remaining Bearnaise Sauce

Prepare Ahead Guide

  1. 1.Prepare the pasta shells and fill with the salmon, asparagus and cream. Cover and keep refrigerated until required. 2.Microwave for 4-5 minutes if you have had the dish in the fridge. 3.Prepare the Bernaise Sauce up to 1½ hours before guests arrive and either keep in a pre-warmed thermos, or keep covered in a warm area and stir occasionally. Pour over the salmon.
  2. Bearnaise sauce
  3. Simmer the vinegar, water, shallots or onion and tarragon in a small saucepan until reduced by about a third.
  4. Mix the egg yolks and strained, reduced vinegar in a double saucepan or heat-proof bowl and place over a saucepan of simmering water. Gradually whisk in small pieces of the softened butter and continue whisky for about 5 minutes until a thick sauce forms.
  5. Remove immediately from the heat and keep covered in a warm place. Season with salt and white pepper. Add chopped, fresh tarragon, if you have it.

Cooks Tips

- If you feel that the eggs may be scrambling, add a tablespoon of chilled water or even a piece of broken ice cube. This should help cool the mixture quickly.

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