Almost a year ago, I had one of the best brunch dishes of my life at a little, obscure cafe in Bangkok called Sarnies. It's a bit of a lox bagel in pasta form, which they call their salmon carbonara. It cured my hangover that morning, made me fall in love with my brunch companion, parted the clouds, and brought peace upon the earth. Or at least that's how I remember it. This pasta is that good. I actually think it's a better dinner entree but, fuck it, serve it for dinner, brunch, as a midnight snack, as a halftime treat for a soccer team, give it to the astronauts. It doesn't really matter the setting -- this pasta is insane and takes only a few minutes to whip together.
Prep time: 1 cocktails
12 oz dried sourdough pasta (I prefer fettuccini) - if you cannot find sourdough, your normal pasta will work
1 batch creamy coconut pasta sauce
2-4 ounces smoked salmon/lox cut into small strips or coin-size medallions
A small tin of salmon roe (it sometimes is really sticky; rinse if needed)
A handful of bonito flakes
Fresh dill bits
A few shreds of nori, 1/8" wide
A few spoonfuls of capers rinsed and drained (optional)
Lemon wedges for serving
Prepare the pasta.
While pasta is boiling, make the coconut cream sauce. Toss the pasta and warm sauce together and plate it. Top with salmon pieces, a few pinches roe, several big pinches of bonito flakes, dill, and nori (and capers too, if using).
Serve with a lemon wedge or two for squeezing over the top, if you want, as well as any extra dill you might want.
