John Myers
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.
Facebook Comments