I got the idea for this recipe from one devised by Rosie Birkett. She serves hers as a cold salad, but we think it is much better as a hot pasta dish. Heat comes from the horseradish and the hot smoked fish as well as the temperature of the food – perfect for a cool summer evening outside as this is a dish in itself – you just need to take out the bowl and some plates.
The good thing about it is that it can be made ahead and reheated – the microwave does a good job.
The pickled radishes really add a different, fresh flavour and they look very pretty.
Orzo with smoked fish, asparagus and pickled radish
Serves – 5
Ingredients
- 300g/10 oz hot smoked fish (I think salmon works best)
- Juice and zest of a lime
- 120 ml/½ cup crème fraîche
- 2 tbsps horseradish cream (buy ready-made in jars)
- Small bunch of dill
- 250g/9 oz asparagus tips
- 200g/7 oz frozen broad beans – can be fresh too
- 300g/10 oz kritharaki or orzo pasta
- 6 spring onions
- A pinch of Urfa pepper flakes
- Pickled radish (made from 3 radishes, caster sugar and cider vinegar – go here to find out how to make it)
Instructions
- First make the pickled radishes – follow this link to find out how.
- Zest the lime, reserved the zest.
- Flake the fish into a large bowl or saucepan (if you are aiming to eat this straightaway). Cut the lime in half and spritz a bit of juice over the fish. If you are aiming to eat this immediately, warm it gently, keep warm. Otherwise you don’t need to – leave it to cool.
- Bring a pan of water to the boil.
- In a separate bowl, mix the crème fraîche, squeeze in the rest of the lime juice, add the zest, and the horseradish cream.
- Chop the dill, and add most of it to the crème fraîche dressing.
- Snap off the woody ends of the asparagus (go here for more on that).
- Salt the boiling water and add the asparagus for a couple of minutes… maybe three or four, but don’t overcook. You should just be able to push a knife through the thickest part of the stem and feel no resistance.
- Lift the asparagus out of the water, and leave to cool a little, just enough so you can handle it. Cut off the asparagus tips, add to the bowl with the flaked fish. Slice the stems quite finely and add those too.