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1
Bring a pot of lightly salted water to a boil over high heat.
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2
Fill a large bowl halfway with ice water.
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3
Add the snow peas to the boiling water and cook them until just tender, approximately 1 minute.
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4
Use a slotted spoon to transfer them to the ice water to stop the cooking and preserve their color.
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5
Drain them, julienne them, and set them aside.
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6
In a bowl, whisk together the egg yolk, 1 tablespoon of the lemon juice, the mustard, garlic, cayenne, and a pinch of salt, either by hand or using an electric mixer.
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7
Add the 1 cup olive oil, a drop at a time at first, and then in a thin steady stream, whisking constantly to form an emulsified dressing.
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8
Whisk in the lemon zest, the remaining 1 tablespoon lemon juice, and the grapeseed oil.
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9
If the dressing is too thick, whisk in a few drops of warm water.
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10
Season to taste with salt and pepper and set it aside.
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11
Bring a pot of salted water to a boil.
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12
Add the pasta and cook until al dente, 8 to 9 minutes.
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13
Drain the pasta and transfer it to a bowl.
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14
Add the watercress to the bowl, along with the remaining 2 tablespoons olive oil.
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15
Toss, then let cool at room temperature for 10 minutes.
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16
Add the snow peas, scallions, salmon, and enough dressing to coat nicely (You might not use all of the dressing.)
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17
Toss, taste, and adjust the seasoning with salt and pepper if necessary Add a squeeze of lemon juice to brighten the flavors, then toss in the herbs.
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18
To serve, divide the pasta among individual warmed dishes, and grind some black pepper over each serving at the table.
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19
VARIATIONS
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20
Various salmon preparations can be substituted for the smoked fish; cured salmon (gravlax) or flaked poached salmon would be equally delicious.
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21
Smoked trout or whitefish would also work well.
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22
Fresh green peas or thawed frozen petits pois can be used in place of the snow peas.
