Recipe Re-Do: Smoked Salmon Pasta
Aug 5th, 2010 by Sarah
This recipe re-do caught my eye in the current issue of a certain outdoorsy magazine. It claims to serve 4 but with only 8 ounces of pasta, 8 ounces of salmon and a small smattering of vegetation honestly it would only serve 2 average appetites without a large loaf o’ bread to fill everyone up!
As I looked over the recipe I changed a couple things to lower the weight and make it more shelf stable to carry in one’s pack. I swapped out the concentrated broth sticks for lower sodium bouillon, used a mix of vegetable oil/butter powder instead of butter (and as well cut it back by a Tablespoon), lowered the smoked salmon from 8 to 3 ounces. Why on that? Smoked salmon is very strong tasting. In small amounts it adds a fantastic flavor but add too much and that is all you taste. I subbed in dried garlic for fresh and then…..well I decided to have fun and dehydrate brine packed capers. For a more affordable version, check out Costco. We pick up the large jars of Star brand for only a bit more $ than what a tiny jar in the grocery store costs. Trader Joe’s is also a good source for them. Read about that adventure here:
By drying them I was able to reduce 1/4 cup to 1 Tablespoon and the weight from 1 1/2 ounces to 0.3 of an ounce.
They rehydrate quickly. For best results use a ratio of 2 parts water to 1 part capers.
The recipe can be found on TrailCooking for Smoked Salmon Pasta.
Ready to eat:
~Sarah
