Penne with two kinds of salmon and dill

Ingredients for 4 servings:

• 350 g salmon fillet(s) without skin, fresh
• 125 g smoked salmon
• 2 shallots, finely chopped
• 125 g mushrooms, quartered
• 150 ml red wine, lighter, or rosé
• 150 ml fish stock
• 150 g crème fraîche
• 2 tbsp, heaped dill tips, fresh, chopped
• 500g penne
• salt and pepper
• Dill for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Dice the salmon fillet and slice the smoked salmon into thin strips. Bring the shallots and mushrooms to a boil with the red wine. Simmer for about 5 minutes, until the wine has reduced considerably. Add the fish stock and crème fraîche and stir until smooth. Add the salmon cubes, cover, and simmer over low heat for 2-3 minutes. Remove from the heat, stir in the dill, and season with salt and pepper. Meanwhile, cook the pasta al dente according to the package instructions. Drain through a sieve. Then toss the pasta with the sauce and arrange on plates. Serve garnished with smoked salmon and fresh dill.