Creamy salmon tagliatelle over the campfire
Serves 2 · 30 minutes · Frying pan and pie dish
Tagliatelle cooked right in the pan, then tossed with cream, hot-smoked salmon, lemon and dill. The pan sits on a fire stand over the embers, so everything is done in one vessel.
Creamy salmon tagliatelle over the campfire is pasta cooked in a little water directly in the pan, then tossed with cream, hot-smoked salmon, lemon zest, dill and parmesan. It is best made over an even bed of embers, where you raise and lower the heat by moving the embers under the pan.
Ingredients
Serves 2
- 600 ml water
- 1 tsp salt
- 250 g dried egg tagliatelle
- 250 ml double cream
- 1 lemon
- 200 g hot-smoked salmon
- 40 g finely grated parmesan
- ½ bunch dill
- Freshly ground black pepper
Method
- Light the fire and let it burn down to an even bed of embers. Set the fire stand over the embers and the pan on the stand.
- Add the water and salt and bring to the boil. Add the pasta and loosen it as it softens. Cook for 7–9 minutes, stirring, until the pasta is almost tender and most of the water has been absorbed. Add a splash of water if it dries out too soon.
- Grate in the lemon zest and pour in the cream. Simmer for 2–3 minutes until the sauce has thickened and the pasta is done. Rake away a few embers if it bubbles too hard.
- Flake the salmon and fold it in with the parmesan, chopped dill, a squeeze of lemon juice and pepper. Toss gently until the sauce is glossy and the salmon warmed through.
- Serve straight from the pan. Wear grill gloves, as both handles get hot over the fire.
Why it works
Carbon steel copes with an open fire and conducts heat quickly, so the water boils fast and the pasta can cook directly in the pan. The fire stand holds the pan steady over the embers, and the wide dish lets the liquid reduce evenly.
FAQ
Can I use fresh salmon instead of hot-smoked?
Yes. Cut 300 g fresh salmon into cubes and simmer them in the cream for 4–5 minutes before folding in the parmesan and dill.
Can I cook the pasta at home beforehand?
Yes. Cook it al dente, toss it in a little oil and warm it through in the cream over the fire for a couple of minutes.
How do you control the heat over a campfire?
Cook over embers, not tall flames. Pile more embers under the pan to bring it to the boil and rake some away when the sauce should simmer.
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