When we were in Liverpool last November, we had lunch at an Italian chain restaurant whereupon we both chose their pasta with salmon and spinach and peas in a cream sauce. While the execution of the dish was mostly good, I felt it could be improved upon as it was a bit cloying halfway through and there could have been more of the ingredients in the dish.
I got the chance to remake it when I found myself with a packet of smoked mackerel in my fridge and no real idea of what to do with it. My thoughts went back to that pasta meal and after a bit more scrounging about, came up with this. It was a nice way for us to increase our intake of fish!
Fusilli with Smoked Mackerel and Peas
serves 2.
250g dried fusilli
1-2 tbsps olive oil
1 medium onion, chopped
150g smoked mackerel, flaked
1/2 cup of frozen peas
splash of white wine (optional)
about 75mL double cream, adjust to suit your taste
salt and freshly ground black pepper
a squeeze of lemon juice
This pasta sauce is very quick to make so get your water boiling and boil your pasta in the meantime (don’t forget to salt the water).
Heat the olive oil in a saute pan over medium heat and soften the chopped onion. When it’s translucent and soft, add the smoked mackerel and frozen peas and stir through. Add the splash of white wine and let it bubble and the alcohol cook off. Stir through the double cream and season to taste – you might find that you don’t need much salt as the fish can be quite salty. I like lots of black pepper.
When the pasta is cooked, drain it and mix it through with the sauce, adding some pasta water if it’s a bit too dry. Squeeze a bit of lemon juice over and stir through. Serve immediately.
I like to have a lemon wedge on the side as the lemon juice cuts through some of the richness.
BTW, I hope everyone had a nice Valentine’s Day yesterday!
Update: I’m submitting this recipe to Presto Pasta Nights, this week hosted by Noob Cook.
Sun, 15 Feb, 2009 at 12:40
I love smoked mackerel, it’s so versatile. Don’t think I’ve had it with pasta before though. Looks good.
Sun, 15 Feb, 2009 at 14:16
I can never think of what to do with smoked mackerel – I usually buy them for fish cakes and then get stuck. This sounds perfect!
Sun, 15 Feb, 2009 at 15:58
Nicely done here. I haven’t had an application for smoked mackerel but I really like it’s taste. I will definitely give this a try.
Sun, 15 Feb, 2009 at 16:01
I love smoked mackerel. I always eat it with porridge, have never thought of putting it in pasta!yummy!
Sun, 15 Feb, 2009 at 22:21
I’ve never seen smoked mackerel… I love it as sushi and grilled Japanese style. This sounds very interesting.
Mon, 16 Feb, 2009 at 00:12
what a great way to use up ingredients in your pantry/refridge!
Mon, 16 Feb, 2009 at 14:46
I’m not much for smoked fish but I think it would be absolutely wonderful in your dish. I’d eat that in a heartbeat!
Mon, 16 Feb, 2009 at 20:13
what a delicious idea. the smoked mackerel must really make this dish taste so much better than using any other type of fish. i’m going to have to remember this one.
Tue, 17 Feb, 2009 at 19:01
Your pasta looks great! It’s always so satisfying when you can improve on a resto dish, isn’t it?!
Wed, 18 Feb, 2009 at 00:25
Ginger: Yeah, I couldn’t really find a recipe for it either…but it does work!
Lizzie: And I never thought of making fish cakes with it!
Donald: Yup, we just usually eat it plain with some bread or I get smoked mackerel pate (I should make that now that I have a hand blender).
pigpigscorner: Never thought of having it with porridge.
foodhoe: I myself never saw smoked mackerel until coming to the UK. Apart from smoked salmon, I think the smoked fish market is quite small in North America. Anyone want to disagree?
kat: Thank you so much! We always are looking for new ways with pasta.
Greg: π Yes, it is a little fishy, no? Mackerel especially!
Jonathan: I definitely preferred it to the original dish’s fresh salmon.
Alex: Thank you so much! And yes, and it’s even better when you make it at a third of the price!
Fri, 20 Feb, 2009 at 01:57
What a great looking pasta delight, looks so delicious and refreshing. Thanks girl for joining PPN this week π
Fri, 20 Feb, 2009 at 15:29
This looks like a really great dish! I love salmon and pasta…so the combo of the two with cream sauce sounds great.
Sat, 21 Feb, 2009 at 04:24
I love pasta with peas! It’s such an odd combination but I like it.
Mon, 23 Feb, 2009 at 14:26
Wow, great first entry to Presto Pasta Nights. I do hope to see you here often.
This dish looks amazing and I just bought some local smoked halibut that I’ll be trying.
Wed, 25 Feb, 2009 at 11:44
noobcook: Thank you very much!
Joanne: It also helps to make the more expensive ingredient go further!
Maris: Same here! I might have to make some variant of this dish soon.
Ruth: I hope to be back! And to think of all the pasta dishes I’d posted about before! And smoked halibut? Now that’s a smoked fish I’ve not seen here before!
Sun, 21 Jun, 2009 at 18:45
Wow, what a great idea! I just picked up a fillet of smoked mackerel and this sounds delicious and easy to make. Can’t wait to try it!
Thu, 16 Jun, 2011 at 11:18
I love smoked mackerel but usually just eat it with some freshly made bread or on it’s own…can’t wait to try it with pasta
Thu, 15 Dec, 2011 at 22:01
[…] https://tamarindandthyme.wordpress.com/2009/02/15/fusilli-with-smoked-mackerel-and-peas/ […]
Mon, 18 Feb, 2013 at 08:51
Tried this recipe last night after a Google search brought me to it – very good, highly recommend. Added leeks and mushrooms so a flexible recipe to use up fridge contents ο