Leftovers. Some tea-smoked salmon from yesterday has been reincarnated in this simple pasta dish. Slow roasted cherry tomatoes, fried capers, orange capsicum and a spoon of crema before plating. On the subject of crema, you see great dollops of sour cream on top of plates of Tex-Mex food. In Mexico proper, if they serve anything like sour cream (and they do not use it nearly as much as in Tex-Mex cooking), it will be crema. Crema is a very mild soured cream. It is dead simple to make at home - a tub of good thick cream mixed with a couple of tablespoons of buttermilk or plain yoghurt. Leave it somewhere warm for 12-24 hours (depends on the warmth of your room) for the cultures in the buttermilk or yoghurt to work their magic on the cream. Once it has thickened and has a gentle sourness, it can be refrigerated. If it is still not ready, leave it for several more hours.
SPAGHETTI WITH SALMON
This looks & sounds so good!!
ReplyDeleteHey Vanessa, have you had a go at smoking salmon? You live in Canada, right? You get brilliant fish there. Smoking over tea leaves adds a wonderful complexity to the taste of the fish itself. Anyway, glad you like the sound of this - as I do of your food posts. AND you clearly take a bit more care and time with your shots than I do. It is a quick couple of pics before serving and then 60 seconds in iPhoto and that is all.
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