A few weeks ago, in the midst of post holiday excess, I noticed we had just a little bit of salmon gravlax left in the fridge, and in the pantry was a package of salmon-flavored fettucine. Dinner. Into a large pot of boiling water that was well seasoned with salt, I added the dry pasta. In a medium sized skillet over medium heat, I added a large knob of butter, chopped up leftover salmon gravlax, some chopped up dill and a touch of cream. Once the pasta was cooked, I added that to the skillet added a dollop of red fish roe leftover from the holidays as well, and we sat down to dinner.
This was pretty good, but could have been better. We didn’t have quite enough salmon, more would have been nicer. We also could have used another half cup of cream, or even some pasta water. But for a last-minute, less than 20 minute meal, it turned out nicely.