Ingredients
Serves 4-6This is my variation of a dish that has been around for many years; it is normally done with cream and sometimes with caviar.
2 medium onion, peeled and finely sliced
3 cloves garlic, peeled and finely sliced
1 tablespoon of picked thyme
50g butter
2 tbsp olive oil
1 chilli, finely chopped (optional)
About 100ml vodka
About 250 smoked salmon, roughly sliced
100g butter
220g farfalle (butterfly pasta)
Handful of parsley, washed and finely chopped
Method
Gently sauté the onions, garlic, chilli and the thyme with 50g of butter and some olive oil over a low heat until it becomes very soft and transparent - about 15 minutes.
Turn up the heat and splash in the vodka and allow the alcohol to burn off for a minute before adding the smoked salmon. Remove the pot from the heat.
Plunge the Farfalle into boiling salted water and cook until al dente. About 10 minutes.
Drain the pasta and add it to the pan along with the parsley and the remaining butter and stir so that the salmon and butter sauce coats all the pasta. Once almost all the moisture has evaporated from the pan it’s ready to serve.