This is a lovey posh pasta bake, perfectly at home as a midweek supper or a dinner party delight. I’ve made it with both plain salmon and lightly smoked salmon and have to say I preferred the slightly smokier flavour.
Ingredients (serves 4)
500g salad tomatoes, quartered
2 tbsp balsamic vinegar
1/2 tsp dried oregano
220g lightly smoked salmon fillets (raw, not hot smoked)
200g broccoli, cut into small florets
1 red onion, diced
1 clove garlic, minced
150ml white wine
300ml chicken stock
1 tbsp rapeseed oil
3 tbsp mascarpone cheese
400g pasta shapes
1 mozzarella cheese
salt and freshly ground black pepper
parmesan cheese to serve
Heat the oven to 190c and spread the tomatoes (cut side up) balsamic vinegar and oregano on a foil lined baking tray. Sprinkle with a little sea salt and black pepper and roast for 25 mins until just starting to catch at the edges – take care not to burn them. Set aside to cool.
Cook the pasta according to instructions until just al dente – bear in mind it’s going to go into the oven so don’t be tempted to overcook it.
Heat the oil and butter in a large lidded frying pan over a low heat and gently cook the onion and garlic until soft. Turn up the heat to medium and lay the salmon fillets in the pan and scatter over the broccoli. Season lightly. Pour the white wine and 100ml of the stock in and pop a lid on. Steam for approx 10 minutes until the salmon is just cooked (press it gently – it will flake easily if it’s done). Remove the salmon and broccoli and set the liquid aside to cool slightly.
Transfer the onion mix to a blender and add the tomatoes and a handful of basil leaves. Add the mascarpone and blitz until smooth. If the sauce is too thick add more of the stock.
Drain the pasta and place in a large oven proof dish. Flake the salmon and scatter over along with the broccoli. Pour the tomato mascarpone sauce over and mix the whole lot very gently, trying not to break up the salmon too much. Tear the mozzarella and scatter over.
Bake for 15 mins until the mozzarella is melted and the pasta is heated through.
Serve with freshly grated parmesan cheese and some crusty bread to mop up the sauce.