Friday, October 26, 2012

Gourmet smoked salmon pasta made by a true daddy’s girl

I have to agree with my husband N. on that, I am a real daddy’s girl. Anything my daddy does always is heroic to me. With all fairness he is a great man. He never accepts defeat or gives up on life. He is a real motivator and an encyclopedia of general knowledge. All due to this many travels, his hobbies and to reading tons and tons of books about various topics. Since young I looked up to him. 

Left: My dad, Bahir Keldany, painting.  Right: One of his gorgeous painting.
We used to sit on the balcony gazing at the stars and chitchat about different topics. He never looked down on me or ridiculed my arguments. My dad travelled a lot and lived in different cities throughout his life. His last and actual destination was Dubai in the United Arab Emirates where he created a new company called Al Fumo. From the textile factory owner, to the Spanish embassy commercial delegate, to a smoked salmon delicacy artisanal shop, he has done it all. I am a proud daughter and it shows. Hehehe

With my dad some years ago in a spanish restaurant in Montreal
So even though my Papi is far from me now, we keep in touch through the miracle of the net. Skype is our haven and we still chitchat even though his days are now my nights. And when he visits or if somebody visits from Dubai he sends me some of his delicious Al Fumo cold smoked salmon. Last month he sent me delicious smoked salmon filets. Being so delicious I could have eaten them with some lemon and capers, but I wanted to go the extra mile as usual. So I opened the fridge and found some peas, cream and some fresh herbs. Voila, easy peasy. A no brainer: Pasta with peas, mint, parsley and salmon bites in a creamy sauce. Oh my God, it came out divine! 

Salmon is not just tasty; it is also so healthy for you. Here are some facts: Studies have shown that smoked salmon can help fight off coronary heart disease due to the Omega-3 oils it contains. These oils can decrease blood lipids, increase relaxation in large arteries and other blood vessels, and can also decrease vascular system blood clotting as well as inflammatory processes in blood vessels. There have also been recent studies that which show that besides lowering the risk of heart disease, smoked salmon has also been known to help individuals who have asthma, psoriasis, certain cancers and arthritis. For more info log to: 

My dad being quite a fisherman and hunter always brought home his catch of the day. So since young this triggered my imagination and I started preparing very tasty dishes around the game and fish he brought. He also taught me how to prepare meat cuts and season them. My daddy is a cool guy and he will always be my second man after my dear husband. God bless him and grant him a long and healthy life! I love you Papi.

For more information about Al Fumo Smoked Salmon go to:

My dad on his various fishing trips then and now.

Cold-smoked salmon bites in a creamy peas and mint sauce

For 4-6 servings
Prep time 5-10 min
Cook time 15 min

2 Al Fumo cold-smoked salmon filets (or any smoked salmon filet sold in your area; trout is a good substitute)
1 cup of good quality mini peas (fresh or frozen)
2 green shallots minced
4-5 minced fresh mint leaves (preferably from your garden)
4-5 minced Italian parsley branches (Italian parsley has larger leaves)
1 cup of fish or vegetable stock cubes
1 cup of 15% cream
1 tsp of corn starch (optional)
Good quality Italian spaghettini or any pasta you like
1 tsp of butter
Salt and pepper to taste

Skin the salmon filet and cut them in bite size pieces. Put some butter in a pan and add the shallots. Sauté for 40 sec and add the stock and cream. Let it simmer for 5-7 min till reduced to ¾. In the mean while cook your pasta as shown on package. Remember to cook the spaghetti al dente. So they should be just cooked and still a bit crunchy. Your pasta will cook more when you add the hot sauce. So don’t overcook if you want delicious spaghetti with a bite. Add the peas and salmon bites to your creamy sauce. Cook for 2 minutes till salmon is opaque and peas are bright green. Lastly add your mint and parsley and serve right away. If your sauce is not thick enough or you prefer a creamier sauce add the corn starch to a tbsp of water, mix well and add to you sauce. This will thicken it right away. Note: You can mix the pasta/spaghettini with your sauce if you like.
Enjoy, Bonne Appétit, Sahten! 

Le coin Francophone

Saumon fumé dans une sauce crémeuse aux petits pois et mente

Pour 4-6 personnes
Temps de préparation 5-10 min
Temps de cuisson 15 min

2 filets de saumon fumés à froid Al Fumo (ou du filet de saumon fumé vendu dans votre région. La truite est un bon substitut)
1 tasse de petits petit pois bons mini-qualité (frais ou congelés)
2 échalotes vertes hachées
4-5 feuilles de menthe fraîche hachée (de préférence de votre jardin)
4-5 branches de persil hachées (persil italien italienne grandes feuilles)
1 cube de bouillon de poisson ou de légumes (ou une demi tasse de bouillon maison)
1 tasse de crème 15%
1 cc de fécule de maïs (facultatif)
Spaghettini ou pâtes italienne de votre choix
1 cc de beurre
Sel et poivre au goût

Ôtez la peau des filets de saumon et les couper en petits cubes. Mettez un peu de beurre dans une poêle et ajouter les échalotes. Faire sauter pendant 40 secondes ensuite ajouter le bouillon et la crème. Laissez mijoter pendant 5-7 min jusqu'à ce que le tout est réduit au trois quart. En attendant, faites cuire vos pâtes comme indiqué sur l'emballage. N'oubliez pas de faire cuire les spaghettis al dente. Donc, ils doivent être bien cuits mais encore un peu croquants. Entre temps faites cuire les spaghettini al dente. Ajoutez les petits pois et les cubes de saumon à la sauce. Cuire pendant 2 minutes jusqu'à ce que le saumon soit opaque et les pois garde leurs belles couleurs vertes. Surtout ne pas trop cuire. Sinon vous perdiez la fraicheur du plat. Enfin ajouter la menthe et le persil et servir aussitôt. Si votre sauce n'est pas assez épaisse ou si vous préférez une sauce plus onctueuse ajoutez la fécule de maïs dissoute dans un peu d’eau fraiche. La fécule épaissira la sauce immédiatement. Remarque: Vous pouvez mélanger les pâtes ou spaghettini avec votre sauce si vous le souhaitez et la servir aussitôt. Bonne Appétit, Sahten!


  1. Very touching Karine, you brought tears to my eyes, great article and images as usual!

    1. Thank you. I was inspired. Hope you enjoy the recipe.

  2. I was also very touched Karine. You don't know me, but I am a friend of your dad. Not only I agree with all you said about Bahir, as I admire him for what he did, but as a father myself I was really touched by the admiration that you have for him. I am sure that Bahir was very moved by your words...

    1. Thank you Michel. I write from the heart. Your comment touched me and is really appreciated.

  3. What a special man your father must be, Karine and he paints beautifully. I can see where you get your natural creativity and style from. I love your photos - they have a freshness about them that is infectious. I have subscribed to your blog.

    1. Thank you Suzanne for you kind words and for your subscription. I have not been able to post new recipes due to a problem with my computer. I should be posting again soon. I love your blog as well. You photography is amazing. I get inspired every time I visit it. Nice work!

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