Mary Berry’s Smoked Salmon, Herb and Asparagus Spaghetti
Fresh and herby, this salmon and asparagus spaghetti from Mary Berry's BBC 2 series Mary 90 is a speedy supper that'll you'll return to any time you want a quick, flavourful plate of pasta.
Introduction
A really quick, smart main course. Perfect for a kitchen supper or an informal lunch. Choose your favourite pasta – spaghetti, linguine, pappardelle and tagliatelle all work well for this dish.
Find all of the recipes from Mary 90 on BBC 2 in our recipe round-up, updated weekly.
Ingredients
| 200g (7oz) | smoked salmon slices or good trimmings, cut into small pieces |
| 200g (7oz) | full-fat crème fraîche |
| 4 tbsp | finely chopped dill |
| 4 tbsp | finely chopped chives |
| 200g (7oz) | asparagus spears, trimmed and cut into 2cm (¾in) pieces |
| 225g (8oz) | spaghetti |
| 1 tbsp | sunflower oil |
| 1 | red chilli, deseeded and finely chopped |
| 1 | banana shallot, finely chopped |
| 200g (7oz) | button mushrooms, sliced |
| 2 tbsp | hot horseradish sauce |
| juice of ½ lemon |
Method
Mix the salmon, crème fraîche and herbs in a bowl. Season with ground black pepper (there’s no need to add salt as the salmon is salty) and leave to marinate for about 30 minutes, if time allows.
Place the asparagus stalks to one side and the tips in a separate pile.
Cook the spaghetti in boiling salted water according to packet instructions. Add the asparagus stalks 4 minutes before the end of the cooking time, and the tips 2 minutes before the end. Drain well.
Return the hot pan to the heat, add the oil, chilli, shallot and mushrooms and fry for a few minutes until golden Add the salmon and herb mixture to the pan, then stir in the horseradish, drained spaghetti and asparagus, and lemon juice. Mix well for a minute or so, until piping hot.
Serve at once with a dressed green salad.
Mary’s Tips: Best made and served. Not suitable for freezing.
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