John Myers
Ingredients for 1 servings:
- 100g spaghetti
- 1 leek stalk(s), approx. 10 cm long
- 100 ml cream
- 2 tbsp olive oil
- 20 g butter
- salt and pepper
- 1 pinch of nutmeg powder
- 3 tbsp Gouda, grated
- 2 slice(s) smoked salmon or smoked trout
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
Spaghetti with smoked salmon and cream-leek sauce
Bring the spaghetti water to a boil. Cut the leek in half lengthwise, then cut into rings about 0.5 cm wide. Heat the olive oil and butter in a medium-sized pan, then add the leek rings and sauté until translucent. Add the cream, reduce the heat, and stir occasionally. Add the spaghetti to the now boiling water and set the timer for 10 minutes. Add pepper, salt, and nutmeg to the cream and leek sauce. If the sauce has become too thick, thin it with 1 tablespoon of the hot spaghetti water. Melt the grated Gouda cheese in the sauce. Drain the spaghetti through a sieve and add it to the cream and leek sauce. Then mix everything with the sliced smoked salmon.
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