Anne Nurminen – Lemony Heavenly Pasta!

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Some people’s passion for food is so authentic and deep-rooted that you immediately recognize the like-mindedness and generosity that comes with it. Anne is just that person, Don’t be fooled by her grand entrance! Behind her Hediard Grocery bag &  Vogue Magazine look there is disarming simplicity and true passion for good food!

“I like to cook & I like to eat”

Account Manager at Bauer Media, and partner in her family business  at Boutique Freda  Anne is of the breed of people who have been raised among a family of discerning home cooks. Her father’s infectious love of food is palpable as she describes the authentic Italian pizza he makes in the  stone oven he built at the family cottage. “I learned to cook from an early age; it made me curious for flavor, and open to taste different thing, even those, children might not usually like!” One vivid food memory is from the summer when her uncle (from her mother side) would bring fish, artichoke and other delicious fresh ingredients, gently guiding her over the years on the quest for authentic flavor.

To me, Anne is the definition of Epicurean in the purest sense of the term. Over the years, her taste has evolved to favor quality over quantity. “Taste is the most important, and you rarely get it from mass-produced ingredients”. While preparing the dish, she comments on each ingredients & their provenance. “I prefer buying meat & fish from the people directly – I love going to Kaupahalli, everything is so fresh and it’s also a social experience”. She describes the leisurely stroll between the food display and depicts the olives, black and green, the ivory blocks of cheese and the nearby colorful mount of spices. She tells stories of the people who brought them all the way to Helsinki:  “I like to buy the fish from the fish guy, the cheese from the cheese lady. You can sample the food, buy in small amount, just for the pleasure of it; it’s an experience! The ingredients appears and the menu  of the day shapes itself in your mind, depending only of the caprice of the path you took when you entered.”  Part of her food philosophy is that for everyday dish you do not need a recipe; you simply need to taste and adjust to the mood of the moment, and after tasting the incredible dish she puts together in minutes, I am convinced!

The recipe:  Lemony Heavenly Salmon Pasta for 3-4 People

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this is a versatile recipe to which you can add garlic, or substitute  the cold smoked salmon with warm smoked fish or Gravlax. Anne likes the cold smoked version as it gives it a unique flavor and consistency. In Italy, the best pasta dishes are usually the simplest ones with maximum three or four ingredients, feel free to play with the recipe and switch the ingredients*, the most important is to cook what makes you happy! 

*All the ingredient were bought in  Vanha Kauppahalli 

  • Cold Smoked Salmon- 300 gm – From Kalaliike Marja Nätti

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  • 250g Linguine Pasta – From Deli Deli

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  • 1 big bunch of fresh dill & 3 lemons – From Vihannes ja Hedelmäkauppa – Baran Halit

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  • almost 200 g of Aura Blue Cheese – from Juustokauppa Tuula Paalanane

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  • 1 medium onion chopped

Tip: Salmon & cheese are fairly salty so no need to add to add extra salt.

Steps: 

  • Bring a large pot of water to a boil
  • Chop the onions, and juice the lemons
  • In a hot pan with olive oil, put the onion to fry at medium high heat for a few minutes until translucent with the beginning of a brown color forming
  • Squeeze the lemons directly on the frying onions taking the flesh with a spoon  (Note take out the pits as they fall) and turn the heat to medium low to avoid the liquid from evaporating
  • Cut the cheese into rough pieces & add to the pan mixing gently, allowing to melt to form the sauce!
  • Cook the pasta according to the package instructions – You want the pasta & the sauce to be ready at the same time so you can mix them up at the last minute!
  • Increase the heat & add the salmon and as it cooks, start breaking it apart gently
  • Add a generous amount of freshly ground black pepper
  • Chop 1 – 2 handful of dill apart from the stem and add to the pan. Cook for a minute
  • Drain the pasta & add to the pan mixing gently and serve immediately with extra sprinkle of cheese & dill for garnish

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The dish is incredibly light, tangy & comforting! Each bite brings different layers of flavor, with the salt from the cheese, the smokiness from the fish and the freshness of the dill! It is a simple yet generous & complex combination that summarizes almost too perfectly the person who made it!

Did you try this dish? Please share your experience with us & tag us @hungryinHelsinki On Facebook or #hungryinHelsinki on Instagram

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5 Comments Add yours

  1. Suvi says:

    Sounds fabulous, will try this perhaps even this weekend! 😊

    Liked by 1 person

    1. Hungryinhelsinki says:

      Moi Suvi! Did you try it yet? Hope it met your expectations 😊

      Liked by 1 person

      1. Suvi says:

        Not yet, I have the ingredients tho, so will let u know how it was soon 😊

        Liked by 1 person

      2. Suvi says:

        I have now been busy in the kitchen 😀 The dish was yummy. I added 2 dl cream in the end, as I wanted a creamier sauce. I warmly recommend the recipe!

        Liked by 1 person

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