Recipe of Super Quick Homemade Smoked fish carbonara

Smoked fish carbonara. Smoked salmon carbonara is the easiest pasta dish you will ever make - and possibly the most impressive! Smoked salmon carbonara is an easy spin on traditional pasta carbonara. This twist on a traditional pasta carbonara, using smoked haddock, makes a delicious speedy Add the flaked fish and stir gently.

This Smoked Salmon Spaghetti Carbonara is a great, slimming-friendly twist on an old favourite We've used smoked salmon in this recipe, but you could really use any smoked fish that you like. Smoked Salmon Carbonara is a very easy-to-make recipe. This salmon pasta recipe is for lovers of fish and Mediterranean flavors. You can cook Smoked fish carbonara using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Smoked fish carbonara

1. Prepare 300 g of spaghetti (or pasta of your choice).
2. It's 500 g of smoked fish (I used smoked cod loin).
3. It's 4 of eggs.
4. Prepare of Milk.
5. Prepare of Large handful of chopped parsley.
6. Prepare 100 g of grated cheese (preferably Parmesan, or strong cheddar).
7. Prepare of Cream.

Smoked salmon carbonara is a delicious and simple main course recipe which never fails to impress. I wanted to prepare a little healthier Carbonara recipe that uses smoked salmon instead of bacon, also added. This is my variant on pasta carbonara with smoked salmon substituted for the bacon. If you've got leftover smoked salmon trimmings, use them up in this creamy, indulgent pasta dish.

Smoked fish carbonara step by step

1. Cook the pasta in a large pan of boiling water..
2. While pasta is cooking, put the fish in a large pan, and just cover it with milk. Heat, then cover the pan and poach the fish until just cooked..
3. Drain the fish, reserving the milk, and flake the fish..
4. Beat the eggs with 4-5 tbsps of the reserved milk and mix in the cheese and parsley.
5. Drain the cooked spaghetti or pasta and return to the pan. Over very gentle heat, stir in the egg mixture, then add the fish. Add cream to taste. (2-3 tablespoons, or more if you’re feeling reckless!).
6. Serve on warmed plates..

Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. Carbonara is a favorite of mine (the base reminds me a bit of the way my grandmother would always Gennaro states that cheese doesn't generally go with fish, but he enjoys a little grated Pecorino. Preparing fish by smoking them over flame is one of the ancient ways our forbearers enjoyed fish delicacies.