Nordic-inspired Alla Creta

Ingredients

In this Nordic adaptation of alla creta, we incorporate traditional Nordic ingredients and flavors to give the dish a unique twist. The original Italian recipe typically uses olive oil, garlic, and parsley, whereas our Nordic version replaces these with butter, dill, and lemon. Additionally, we substitute the traditional pasta shape with a Nordic favorite, such as rye pasta or whole grain pasta, to add a nutty and wholesome element to the dish. We alse have the original recipe for Alla creta, so you can check it out.

• 250g (8.8 oz) Nordic rye pasta or whole grain pasta 250g (8.8 oz) Nordic rye pasta or whole grain pasta
• 300g (10.6 oz) fresh salmon fillet, skin removed 300g (10.6 oz) fresh salmon fillet, skin removed
• 2 tablespoons butter 2 tablespoons butter
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Juice of 1 lemon Juice of 1 lemon
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 24g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. 2.
   Cut the salmon into bite-sized pieces.
3. 3.
   In a large skillet, melt the butter over medium heat.
4. 4.
   Add the salmon to the skillet and cook for 3-4 minutes, or until it flakes easily with a fork.
5. 5.
   Remove the salmon from the skillet and set aside.
6. 6.
   In the same skillet, pour in the heavy cream and lemon juice. Stir well to combine.
7. 7.
   Bring the cream mixture to a gentle simmer and cook for 2-3 minutes, until slightly thickened.
8. 8.
   Add the cooked pasta and salmon back to the skillet. Toss gently to coat the pasta and salmon with the creamy sauce.
9. 9.
   Stir in the chopped dill and season with salt and freshly ground black pepper to taste.
10. 10.
    Cook for an additional 1-2 minutes, until the pasta is heated through.
11. 11.
    Serve the Nordic-inspired alla creta hot, garnished with extra dill and a sprinkle of black pepper.

Treat your ingredients with care...

• Salmon — Make sure to remove the skin before cooking to achieve a tender and flaky texture.
• Dill — Chop the dill just before adding it to the dish to preserve its fresh flavor and vibrant green color.
• Rye pasta or whole grain pasta — Cook the pasta al dente to maintain its texture and prevent it from becoming mushy.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with Greek yogurt.
• Add a handful of fresh spinach or arugula to the dish for an extra burst of color and nutrients.
• If you prefer a stronger lemon flavor, add some lemon zest to the creamy sauce.
• Experiment with different types of Nordic pasta, such as barley or spelt pasta, for a unique twist.
• Serve the dish with a side of pickled cucumbers or a fresh green salad to complement the flavors.

Serving advice

Serve the Nordic-inspired alla creta in individual pasta bowls or plates. Garnish each serving with a sprig of fresh dill and a twist of freshly ground black pepper for an elegant presentation.

Presentation advice

To enhance the visual appeal of the dish, arrange a few thinly sliced lemon wheels on top of the pasta. The vibrant yellow color of the lemons will add a pop of brightness to the creamy dish.