Kokova Magazine

Cumbrian chef, Peter Sidwell, shares his culinary secrets and recipes from his Simply Good Family Food cookbook, as well as Cumbrian inspired recipes.

Serves 4

Ingredients

• 390g of dried spaghetti
• 125g of butter salted
• 1/2 red chilli chopped finely and de seeded
• 1 tsp of fennel seeds
• 1 lemon
• 1 tbsp of capers
• 250g sliced smoked salmon from West Cumbria
• 250g of hot smoked salmon from West Cumbria
• Chopped flat leaf parsley
• Black pepper and salt

Procedure

• Pre heat a large non stick frying pan.
• Cut the lemon in half and place cut side down into the pan, cook until golden brown.
• Add in the butter and turn the heat down to low to allow the butter to melt slowly.
• Add in the fennel seeds, chopped chilli and capers.
• When the lemon is golden and caramelised remove and squeeze out the juice straight into the pan.
• Break up the hot smoked salmon and add to the butter, slice up the smoked salmon and add to the pan.
• Turn the heat off and carefully mix the salmon and butter together.
• Leave to cool then finally add the chopped parsley and season to taste.
• Cook the pasta in plenty of salted boiling water for 9-10 minutes, drain and return to the same pan.
• Add the potted salmon to the pasta and mix together.
• Any remaining salmon left pour into a clean sterile jam jar and keep in the fridge for next time or spread on warm toast.