Terrific recipe! My wife adores smoked salmon, and this was a real hit with her. I did scale the recipe up a bit, to accommodate package sizes found in the supermarket (16 oz. farfalle instead of 14 oz.; 12 oz. smoked salmon instead of 10-1/2 oz.; 8 oz. frozen peas instead of 7 oz.), and used correspondingly larger shallots, but I kept the 1 c. heavy cream, and everything worked out fantastically. We did find that a little bit of grated parmagiano regggiano (although sacrilegious) added nice umami at the table. My wife wonders whether the dish might benefit from one additional herbal/vegetable note; she suggested capers, or dill, or spring onion. Any thoughts?
In my opinion, to be honest, the dish is perfect as is. Capers would be too strong and unbalance the flavors. They go well with salmon, of course, but not peas. The spring onions wouldn't add anything the shallots already have, though I have seen other recipes that call for chives.
You could add an actual herb, perhaps, if you really feel the need for it. Dill is a very rare herb in Italian cookery so it would strike an "unItalian" note. Also personally I don't care for it, so I might not be the best judge. I have seen other recipes that call for basil or parsley, so they're always options as well.
Well, Frank, I happen to agree with you: The dish is basically perfect as-is (and I say that as someone who loves smoked salmon, but basically hates cooked salmon). I had all of the same reactions, as well, as to capers and dill.
I think I may try going with three smaller shallots instead of two large ones, and providing a little chopped parsley or possibly chives at the finish. Anything more would be a sin.
Keep those great recipes and even greater commentaries coming! Thanks once more.
Terrific recipe! My wife adores smoked salmon, and this was a real hit with her. I did scale the recipe up a bit, to accommodate package sizes found in the supermarket (16 oz. farfalle instead of 14 oz.; 12 oz. smoked salmon instead of 10-1/2 oz.; 8 oz. frozen peas instead of 7 oz.), and used correspondingly larger shallots, but I kept the 1 c. heavy cream, and everything worked out fantastically. We did find that a little bit of grated parmagiano regggiano (although sacrilegious) added nice umami at the table. My wife wonders whether the dish might benefit from one additional herbal/vegetable note; she suggested capers, or dill, or spring onion. Any thoughts?
Thanks, David!
In my opinion, to be honest, the dish is perfect as is. Capers would be too strong and unbalance the flavors. They go well with salmon, of course, but not peas. The spring onions wouldn't add anything the shallots already have, though I have seen other recipes that call for chives.
You could add an actual herb, perhaps, if you really feel the need for it. Dill is a very rare herb in Italian cookery so it would strike an "unItalian" note. Also personally I don't care for it, so I might not be the best judge. I have seen other recipes that call for basil or parsley, so they're always options as well.
Well, Frank, I happen to agree with you: The dish is basically perfect as-is (and I say that as someone who loves smoked salmon, but basically hates cooked salmon). I had all of the same reactions, as well, as to capers and dill.
I think I may try going with three smaller shallots instead of two large ones, and providing a little chopped parsley or possibly chives at the finish. Anything more would be a sin.
Keep those great recipes and even greater commentaries coming! Thanks once more.