Thursday night, dinner for two. You don't fancy standing at the hob all evening, and you don't want to fall back on a bowl of pasta thrown together either. The gap between the two is narrow, and this recipe sits inside it: one pan, and the smoked salmon arriving last, never seeing the heat. One ring goes on, everything gets chopped first, and the smoked salmon arrives already sliced.
The smoked salmon does the hard part
Belly Slices are the fattiest and most marbled cut of the salmon, and the most delicate in flavour. That flavour doesn't come only from the slow release of juniper, beech and oak smoke, but from the whole process that carries our signature. On hot dishes we recommend it at the very last moment, so it keeps its character: always added with the heat off.
How to make them:
Ingredients (for 2)
- 250-300 g ready-made gnocchi
- 100g Smokin' Brothers smoked salmon, the Belly Slices
- 80 g mascarpone
- 1 unwaxed lemon, zest and juice
- 1 shallot
- 1 tbsp olive oil
- 50 ml white wine
- 50 ml of the gnocchi cooking water
- chives
- 35 g toasted hazelnuts
- salt and pepper to taste
- 1 tbsp Dijon mustard (optional)
Method
1. Chop the chives and the toasted hazelnuts. Slice the shallot and grate the lemon zest.
2. Soften the shallot in a pan with a little oil. Once it turns golden, deglaze with the white wine, then add the juice of half the lemon.
3. Stir in the mascarpone and let it melt, together with the grated zest (and the mustard, if you want it). Season with salt and pepper.
4. Meanwhile cook the gnocchi, drain them into the pan with the cream along with their cooking water and let it all come together.
5. Plate up and finish with the slices of smoked salmon, the chives and the hazelnuts.
What's left of your Thursday?
What's left is the evening. You have cooked something for two that looks like it took some doing, without spending hours and hours on it.
From here on you know what you need: a pack of gnocchi and a hundred grams of Belly Slices.
Ready to give it a go? Explore our range.