For this recipe you can either use a salmon fillet or smoked salmon, i would highly recommend buying smoked value salmon trimmings. They taste just as nice as the more expensive slices, they're just the bits that have been cut off to make the slices look better.
If you are cooking actual salmon, season it with salt and pepper. Add a tiny bit of Lemon or orange juice and parsley if you have it. Cover LOOSELY with foil, so it's not touching the salmon and cook in the oven at around 200 degrees for 20-25 minutes. When it's cooked cut it into small pieces. If using smoked salmon cut it up without cooking it.
To make the sauce, the base of it is a standard white sauce. You can use this in many other recipes, for example simply add cheese to make a yummy cheese sauce. It's simply butter, flour and milk.
Melt a bit of butter (around 50g if you want to be precise) in a saucepan, then add 3 heaped tablespoons of flour. Whisk quickly so it forms a paste. Turn the heat down to a low simmer.
Then GRADUALLY add the milk, constantly whisking otherwise it will go lumpy. By doing it gradually you'l be able to see the thickness so just stop adding milk when it's the thickness you want. If you accidently make it too runny whisk in more flour. Season generously with salt and pepper otherwise it will be a bit bland.
To make this sauce, add extra pepper, lemon juice and orange juice and parsley. Do this gradually too; keep tasting it to see what it needs. Is it too sweet? Does it need more salt? Etc Etc.
Cook whatever pasta you choose, i had spaghetti in my cupboard so i used that. To tell if spaghetti is cooked, throw it against the wall and if it sticks, it's ready!
Drain the pasta and add it to the sauce, along with the smoked salmon. I bulked mine up with sweetcorn and peas too. Best served with garlic bread.
Hopefully my next recipe will have a photo to go with it!
Bon Appetit and Happy Jubilee!
Melon xxx
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