30 mins
Creamy Orecchiette with Hot Smoked Salmon
Serves
2
A delicious & fresh pasta recipe using our Aoraki Original Artisan Hot Smoked Salmon. A great way to spend date night in the cooler months!
Ingredients
Orecchiette Pasta
200g Durum wheat flour/fine semolina flour
100g Warm water
Lemon-Dill Beurre Blanc Sauce
15 Butter
40g Shallots, finely chopped
45ml White-wine vinegar
30ml Dry white wine
90ml Heavy Cream
Salt
120g Butter, diced
40g Dill, chopped
Lemon zest & juice
Putting it together
1 pack of Aoraki Original Artisan Hot Smoked Portion, flaked
Peas, blanched
Product(s) used:
Method
To make your own Orecchiette (to save time, you can buy pre-made orecchiette at the supermarket)
Step 1
Place flour onto a bench. Create a well.
Step 2
Gradually pour warm water in and combine. Knead for about 10 minutes or until smooth and firm.
Step 3
Divide into 4 smaller doughs. Roll into logs and cut into 1cm nuggets.
Step 4
Drag a blunt knife towards you over the dough nugget until it curls over the knife.
Step 5
Turn it inside out with your thumb.
Step 6
Repeat until all the dough is used up.
Lemon-Dill Beurre Blanc
Step 1
In a saucepan, heat the 15g of butter and add shallots & sweat.
Step 2
Add the white-wine vinegar & dry white wine. Cook until reduced.
Step 3
Add cream & salt. Bring it to a boil.
Step 4
Slowly add the diced butter and whisk constantly until emulsified.
Step 5
Whisk in chopped dill, lemon zest and juice to finish.
Putting it together
Step 1
Cook orecchiette in salted boiling water for 3-4 minutes or until the pasta is floating. (For store brought option, follow cooking directions on pack).
Step 2
Remove orecchiette from the pot and add to the saucepan of Beurre Blanc sauce.
Step 3
Put the smoked salmon and the peas into the saucepan and stir to warm the peas.
Step 4
Add some pasta water if needed.
Step 5
Plate and garnish with micro greens, lemon zest, lemon juice and freshly cracked black pepper.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Other Recipes
Creamy Orecchiette with Hot Smoked Salmon
Hot smoked
,
Serves
2
30 mins
A delicious & fresh pasta recipe using our Aoraki Original Artisan Hot Smoked Salmon. A great way to spend date night in the cooler months!
Ingredients
Orecchiette Pasta
200g Durum wheat flour/fine semolina flour
100g Warm water
Lemon-Dill Beurre Blanc Sauce
15 Butter
40g Shallots, finely chopped
45ml White-wine vinegar
30ml Dry white wine
90ml Heavy Cream
Salt
120g Butter, diced
40g Dill, chopped
Lemon zest & juice
Putting it together
1 pack of Aoraki Original Artisan Hot Smoked Portion, flaked
Peas, blanched
Method
To make your own Orecchiette (to save time, you can buy pre-made orecchiette at the supermarket)
Step 1
Place flour onto a bench. Create a well.
Step 2
Gradually pour warm water in and combine. Knead for about 10 minutes or until smooth and firm.
Step 3
Divide into 4 smaller doughs. Roll into logs and cut into 1cm nuggets.
Step 4
Drag a blunt knife towards you over the dough nugget until it curls over the knife.
Step 5
Turn it inside out with your thumb.
Step 6
Repeat until all the dough is used up.
Lemon-Dill Beurre Blanc
Step 1
In a saucepan, heat the 15g of butter and add shallots & sweat.
Step 2
Add the white-wine vinegar & dry white wine. Cook until reduced.
Step 3
Add cream & salt. Bring it to a boil.
Step 4
Slowly add the diced butter and whisk constantly until emulsified.
Step 5
Whisk in chopped dill, lemon zest and juice to finish.
Putting it together
Step 1
Cook orecchiette in salted boiling water for 3-4 minutes or until the pasta is floating. (For store brought option, follow cooking directions on pack).
Step 2
Remove orecchiette from the pot and add to the saucepan of Beurre Blanc sauce.
Step 3
Put the smoked salmon and the peas into the saucepan and stir to warm the peas.
Step 4
Add some pasta water if needed.
Step 5
Plate and garnish with micro greens, lemon zest, lemon juice and freshly cracked black pepper.