John Myers
Ingredients for 2 servings:
- 1 stalk(s) leek
- 4 slice(s) salmon (gravlax)
- 200 g cream cheese (Philadelphia – salmon variety)
- 250 ml chicken broth
- 100 ml cream
- 50 ml white wine, dry
- ½ bunch of dill
- 1 tbsp butter
- salt and pepper
- 200 g tagliatelle pasta
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Cook the pasta until al dente. Slice the white part of the leek into rings. Melt the butter and fry the leek briefly, then season with pepper and salt, and after 5 minutes add the wine. Reduce the heat slightly and remove from the heat. Remove the leek with a slotted spoon and set aside. Stir the Philadelphia salmon into the hot broth and let it melt. Stir in the cream. Add the leek again and let the sauce simmer slightly. Sprinkle in the finely chopped dill and 3 thinly sliced salmon slices, and let it simmer for another 2 minutes. Season with salt and pepper. Serve immediately with the briefly drained pasta. Garnish with the last thinly sliced salmon slice and a little dill.
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