While visiting the little seaside town of Trinidad, California, we found our way to Katy's Smokehouse and Fish Market, a treasure trove of smoked seafood and local fish. One of Katy's top sellers is the hot-smoked salmon, which inspired us to create this dish.
Yield: serves 4-6
- 1 bunch scallions, trimmed
- 1 lb. penne rigate
- 2 tbsp. butter
- 1 tbsp. extra-virgin olive oil
- 4 oz. shiitake mushrooms, stemmed and thickly sliced
- 1 carrot, peeled, trimmed, and cut into 2" matchsticks
- <sup>3</sup>⁄<sub>4</sub> cup half-and-half
- Juice from 1/4 lemon
- 8 oz. <a href="http://www.katyssmokehouse.com/">hot-smoked salmon filet</a>
- Freshly ground black pepper
- Bring a large pot of salted water to a boil over high heat. Meanwhile, trim off dark green parts from scallions, thinly slice 3 or 4 of them crosswise, then set aside to use for garnish. Discard remaining dark green parts or save for another use. Mince remaining white and pale green parts of scallions and set aside.
- Cook pasta in boiling water until just tender, 7–12 minutes. Meanwhile, melt butter and oil together in a large skillet over medium-high heat. Add mushrooms and carrots and cook, stirring often, until mushrooms release most of their water and carrots just begin to brown, about 5 minutes. Add minced scallions and cook, stirring, until just soft, 30 seconds.
- Drain pasta and return to pot over medium heat. Add mushroom mixture, half-and-half, and lemon juice, then break salmon into large flakes into pot. Stir briefly to mix well. Season to taste with salt and pepper. Garnish with reserved scallion greens.
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