Smoke the Prawns until they turn pink. This can take 30 -45 minutes.
Add remaining tablespoon of oil to a skillet and set to medium heat. Add red pepper and asparagus, and cook, stirring often until the vegetables are cooked.
Stir in the pesto and Parmesan and remove from heat.
Toss the cooked linguine pasta with the Prawns, red peppers and asparagus mixture.
Serve.
Recipe by Steve Cylka, compliments of
Bradley Smokers
Mix together salt and molasses sugar in the hot water.
Allow to go completely cold and immerse Salmon for 1 hour.
Rinse Salmon then pat completely dry. Leave it to dry further on a Bradley rack whilst you set up the smoker.
Smoke the Salmon in the centre of your Bradley Smoker at 95°°C (200°F) for about 2 hours, depending on thickness of fish, using Bisquettes of choice. Test using digital thermometer for 70°C at the thickest part
Remove from smoker and allow to cool, store in the fridge until needed.
Ingredients
150g Fresh Linguine
150g of tender Spring Vegetables, Sugar Snap
Peas/Broccoli etc
1 Tbsp of Crème Fraiche
2tsp Creamed Horseradish
Black Pepper
Fresh Dill
Directions
Flake some of the
hot smoked salmon, about 200g. Set aside
to come to room temperature.
Heat a pan of salted
water and add fresh Linguine together with spring vegetables.
Cook until pasta is
to your liking then drain.
Put crème fraiche
together with Horseradish cream into the hot pan and return the linguine and
vegetables. Toss together with a
generous grinding of black pepper and freshly chopped Dill.
Divide between
warmed pasta bowls and top with flakes of hot smoked salmon and more dill.
