Monday, September 23, 2013
Angel hair pasta with poached egg & smoked salmon.
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Author by
ADAM SWANSON
ADAM SWANSON
Ingredients
500g San Remo Angel Hair pasta
½ cup extra virgin olive oil
1 tbspn finely grated lemon zest
¼ cup lemon juice
½ cup chopped dill
¼ cup white vinegar
300g smoked salmon
4 large eggs
Salt & cracked black pepper
100g shaved parmesan
Method
Cook pasta as per packet directions.
In a pan heat olive oil and lemon zest, on a low heat, allow the lemon rind to infuse into oil for 2 to 3 minutes.
Turn off heat and add lemon juice to pan and season.
Once pasta has cooked, strain well, add to pan, toss pasta through oil and lemon.
Add dill, place a lid on pan and set aside.
In a small saucepan, fill ⅔ with water, add 1tbspn of salt and vinegar to water and place on medium heat.
Bring water to the boil and turn down, so water should be just simmering, with small bubbles rising from the bottom to the top. Using a spoon, stir the water in one direction, creating a whirlpool effect.
Crack egg and slide into the middle of whirlpool.
Cook for 2 to 3 minutes for semi soft egg yolk. Use a slotted spoon to remove the egg and place onto a tray lined with paper towel.
Repeat the same process for remanding eggs.
Take pasta and tear the thin slices of salmon into the pasta.
Evenly divide pasta between 4 serving bowls, place a poached egg on each bowl of pasta.
To serve garnish with shaved parmesan and cracked pepper.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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