Pasta/Noodles

Spaghetti with Hot Smoke Salmon

Ingredients:

-        200 grammes hot smoked salmon

-        250 grammes dried spaghetti about half of a standard 500 gramme packet

-        2 rinds of streaky bacon

-        half of a small onion

-        6 cherry tomatoes

-        1 stem of spring onion

-        1 big egg yolk

-        2 teaspoon olive oil

-        Pinch of flaky sea salt

-        Water and salt for cooking spaghetti

Method:

1.   Cut the streaky bacon width-wise into ½ cm small pieces, cut the onion in the same size. Cut the spring onions into fine rings. Set them aside.

2.   Bring to boil a big pot of water. When boiling, add salt and spaghetti and cook the noodles till al dente.  Follow the instructions from the packet of the spaghetti about the time required

3.   Meanwhile, heat a frying pan and when hot, put in the 2 teaspoons of olive oil and add in the bacon, fry till some oil has rendered out from the bacon and add in the onion. Fry till the onion becomes soft and most of the fat of the bacon has dissolved. Scoop them out and set aside.

4.   Use the same frying pan with the same heat, put in the cherry tomatoes and “toast” them for a minute till the skin is about to break open. Take them out, let them cool down slightly and cut them into halves.

5.   When the spaghetti is ready, drain them and put them in a mixing bowl, give them a few toss to cool them down a bit, put in the egg yolk, break it and toss it in the spaghetti and make sure you coat them evenly. Add the bacon and onion to the spaghetti and toss well, salt to taste with flaky sea salt.

6.   Put the spaghetti in a serving plate or bowl, now put the cherry tomatoes in the spaghetti and add the hot smoke salmon when breaking them by hand into chunks. Drizzle some more olive oil (optional) and sprinkle the spring onion on top before serving.

Hint:

-     Make sure the spaghetti is not too hot when put in the egg yolk, otherwise the egg yolk will be cooked and the texture will be very different.

-     You can replace hot smoke salmon with cold smoke salmon, and spring onion with dill