Pasta with Smoked Salmon and Coconut Milk

Preparation: 10 minutes • Cooking time: 15 minutes

Ingredients for 4 people

• 320 g pasta
• 200 g Petrossian smoked salmon
• 20 cl coconut milk
• 1 shallot
• 1 lime
• 1 tablespoon olive oil
• A few sprigs of dill
• A few coriander leaves
• 1 pinch of Espelette pepper
• Pepper
• Salt

1. Finely chop the shallot.
2. Heat the olive oil in a large frying pan and gently sauté the shallot over low heat for 2 to 3 minutes, without letting it brown.
3. Pour in the coconut milk and simmer gently for about 5 minutes.
4. Add the finely grated zest and a few drops of lime juice.
5. Add pepper and a pinch of Espelette pepper. Season with salt sparingly.

1. Cook the pasta in a large pot of salted boiling water, following the cooking time indicated on the package.
2. Reserve a small ladleful of cooking water before draining the pasta.
3. Add the pasta to the frying pan with the coconut milk sauce.
4. Gently mix and add a little cooking water if necessary to obtain a smooth, creamy sauce.

1. Cut the smoked salmon into thin strips.
2. Remove the frying pan from the heat and add two-thirds of the smoked salmon.
3. Gently mix so that the salmon warms slightly without cooking.
4. Divide the pasta between the plates.
5. Add the remaining strips of smoked salmon on top.
6. Finish with a few dill fronds, coriander leaves and a little lime zest.

Tip

To preserve the delicate texture of the smoked salmon, add it off the heat. The heat from the pasta and sauce is enough to warm it gently without altering its texture. For an even creamier sauce, use a little of the pasta cooking water.