T1B

All of us have our quick & easy favourites, that we like to pull out when visitors come over but haven't got the time to cook something that takes a lot of preparation.

Fettucine with smoked salmon

600g fresh fettucine
400g smoked salmon
Bunch flat leaf parsley
90g baby capers
2tblspns EVOO
2tblspns lemon juice
1 large onion
Fresh cracked black pepper & sea salt


In a large frypan gently sautee the finely sliced onion then add the capers
Throw in the cooked fettucine chopped parsley & salmon
toss through add salt & pepper & serve immediately

Guaranteed to please!

Measurements are aprox
you can use your own judgement but always use equal amounts of lemon juice & EVOO

missjo wrote:All of us have our quick & easy favourites, that we like to pull out when visitors come over but haven't got the time to cook something that takes a lot of preparation.

Fettucine with smoked salmon

600g fresh fettucine
400g smoked salmon
Bunch flat leaf parsley
90g baby capers
2tblspns EVOO
2tblspns lemon juice
1 large onion
Fresh cracked black pepper & sea salt


In a large frypan gently sautee the finely sliced onion then add the capers
Throw in the cooked fettucine chopped parsley & salmon
toss through add salt & pepper & serve immediately

Guaranteed to please!

Measurements are aprox
you can use your own judgement but always use equal amounts of lemon juice & EVOO

You Ozzies sure have a weird wild and whacky mixed up system of weights and measures. Can't you be consistent and translate the grams into Engilsh units like lb and oz, or else translate the tbs into SI units like ml?

Seriously, though, it does sound good...and easy. Is the smoked salmon you use the lox type (I think it's cold smoked) or the flakier type that they sell in the U&L? Do you sort of flake it up before adding to the dish or do you use large pieces?

(And how do you tell a baby caper from an adult caper, or a teenage caper for that matter?)

2.2 pounds = 1 kg, 1000g in a KG
http://convert.french-property.co.uk/
You can do conversions on this site

I use fresh cold smoked salmon,
I usually buy a side of it from the fish markets here in Sydney.
I slice it into strips short for this recipe

Baby capers are the tiny ones that are about a 1/4 to a 1/3 the size of the regular ones
I usually buy mine preserved in wine vinegar in a glass jar.

missjo wrote:I use fresh cold smoked salmon,
I usually buy a side of it from the fish markets here in Sydney.

A big "you're welcome" from the U&L-btw.

We're still waiting on our "thank you" from the Midwestern USA, but it would be nice to hear it from the Aussies, as well.