Spaghetti with Smoked Salmon, Asparagus and Horseradish Cream Sauce

Why, oh why don’t I make this dish more often?  I always forget how much I love spaghetti with salmon.  And I also love whipping up a sauce with the ingredients you find in the fridge, it just feels so great when you make a delicious dish with random ingredients that are in your home.

So, yesterday I had a few friends over from lunch, and I saw the smoked salmon, these perfect little asparagus tips, and some cherry tomatoes.  As I was chop chop chopping away, I went to grab a glass of water, and I saw my horseradish.  Horseradish is really hard to find here, but I was at the Deli Shop the other day, which is this food store that has imported food from all over the world, and got me some Coleman’s Horseradish.  I have been putting this stuff on everything.  Cause I’m obsessive like that.  So, I decided to add some to the sauce to give it that flavorful kick, instead of just having a very calm cream sauce.  I thought that maybe it was going to be too overpowering, but it was the perfect addition to give the sauce a little acidity and bite.

This is a really simple meal that can be put together in about 20 minutes, tops.  And it reeks of sophistication.  So, you’ll be hailed as a fantastic host.  Here is the recipe that I used yesterday, but feel free to add or omit ingredients according to what you like or you have in your fridge!

Oh, and I also got a nifty new gadget, it’s a cheese grater, but it’s also a cup, so as you grate the cheese it falls into the cup!  I love it, it has three different hole sizes for grating!







Spaghetti with Smoked Salmon, Asparagus and Horseradish Cream Sauce:

Serves 4

1lb Spaghetti

1 tbsp butter

1 tsp olive oil

12 asparagus tips, 6 chopped, 6 reserve the tips and make ribbons from the base

500ml Cream

200 g Smoked salmon, chopped

2 1/2 tbsp horseradish

4 cherry tomatoes, minced

1 tsp parsley, finely chopped

Salt and Pepper to taste

Parmesan Cheese, grated

Boil enough water for the spaghetti

In a saucepan, add the butter and olive oil over high heat.  When the butter is melted and bubbling, add the chopped asparagus.  Reserve the ribbons for garnish.  Saute for about two minutes, until bright green but still crispy.  Add the cream and horseradish and lower the heat to med.  When the sauce has thickened, add the salmon, salt and pepper and take off heat.

When your water is boiling, add the spaghetti and cook according to package directions.  Strain, and add the cream sauce and toss until well mixed.  Top with your cherry tomatoes, parsley and asparagus ribbons.  Add parmesan cheese and eat it all up!


From my kitchen to yours,