Chilled Smoked Salmon Spaghetti with Capers and Avocado
Copyright © 2021 by Erin Scott. Reprinted with permission from "Wine Style: Discover the Wines You Will Love Through 50 Simple Recipes" by Kate Leahy, copyright © 2021. Published by Ten Speed Press, an imprint of Penguin Random House.
"There’s something luxurious about having smoked salmon in the refrigerator waiting to be draped over bagels or avocado slices—or both," writes Kate Leahy in Wine Style: Discover the Wines You Will Love Through 50 Simple Recipes. "This chilled pasta dish, a tribute to chefs Hiro Sone and Lissa Doumani, takes smoked salmon in a new direction. From 1988 to 2018, the couple showcased their modern California cooking at Terra in St. Helena, California, a restaurant in the center of the Napa Valley. Hiro pulled inspiration from all over the world in ways that few chefs were doing in the valley. When I worked as a line cook at Terra, we often prepared a chilled angel hair pasta with smoked salmon, caviar, and a soy-caper-lemon vinaigrette. This rendition of the dish is perfect with brut Rosé from California, Oregon, or France. The original recipe, in all its caviar glory, is in Hiro and Lissa’s cookbook Terra: Cooking from the Heart of Napa Valley." For an easy swap, Leahy says gluten-free rice noodles from brands such as Jovial also work well in this dish. Serve it with Champagne or sparkling rosé.
This recipe, and others like it, can be found in the article "Food Wines Made Simple: 3 Dishes—and Their Perfect Pairings—to Make for Dinner."
How to Make It
1
In a medium skillet over medium-high heat, warm the oil until it shimmers. Add the capers and green onions and cook, stirring occasionally, until the onions start to soften, no more than 1 minute. Pour the contents of the pan into a small heatproof bowl and let sit for a few minutes. Stir in the soy sauce, vinegar, lemon juice, and honey. Set the vinaigrette aside.
2
Cut the salmon into ½-inch slices, trimming away any gray or brown bits. Cut the avocado in half lengthwise, remove the pit, and dice the flesh. Squeeze the lemon wedge over the pieces to prevent browning.
3
Bring a large pot of salted water to a boil over high heat and have a large bowl of ice water ready. Add the spaghetti to the pot and cook according to the package instructions until slightly past al dente. Drain the spaghetti and plunge it into the ice water, using your hands to mix the strands and ensure they get evenly chilled. Drain again and press to squeeze out any excess water.
4
Put the spaghetti in a serving bowl and stir in the vinaigrette to evenly coat. Gently mix in the avocado and lay the salmon on top. Sprinkle herb sprigs over the top and serve.
Ingredients
6 tbsp extra virgin olive oil
2 tbsp capers, drained and chopped
4 green onions, white and green parts, thinly sliced crosswise
2 tsp soy sauce or tamari
2 tsp rice vinegar
2 tsp fresh lemon juice, plus 1 lemon wedge
2 tsp honey
3 to 6 oz. sliced cold-smoked salmon
1 avocado
kosher salt
12 oz spaghetti
herb sprigs (such as dill, parsley, or chervil) for garnish
Directions
1
In a medium skillet over medium-high heat, warm the oil until it shimmers. Add the capers and green onions and cook, stirring occasionally, until the onions start to soften, no more than 1 minute. Pour the contents of the pan into a small heatproof bowl and let sit for a few minutes. Stir in the soy sauce, vinegar, lemon juice, and honey. Set the vinaigrette aside.
2
Cut the salmon into ½-inch slices, trimming away any gray or brown bits. Cut the avocado in half lengthwise, remove the pit, and dice the flesh. Squeeze the lemon wedge over the pieces to prevent browning.
3
Bring a large pot of salted water to a boil over high heat and have a large bowl of ice water ready. Add the spaghetti to the pot and cook according to the package instructions until slightly past al dente. Drain the spaghetti and plunge it into the ice water, using your hands to mix the strands and ensure they get evenly chilled. Drain again and press to squeeze out any excess water.
4
Put the spaghetti in a serving bowl and stir in the vinaigrette to evenly coat. Gently mix in the avocado and lay the salmon on top. Sprinkle herb sprigs over the top and serve.
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