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Smoked salmon sauce with Rotelle

updated

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Ingredients for 4 servings:

  • 10 g butter
  • 2 clove(s) garlic, chopped
  • 1 shallot(s), chopped
  • 1 dl vermouth (Noilly Prat)
  • 2 dl cream
  • 3 tbsp cream cheese
  • 1 tbsp dill
  • n. B. Salt
  • n. B. Pfeffer
  • 200 g smoked salmon, diced
  • 360 g pasta (rotelle)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Also suitable as a starter for 8 people

For the sauce, melt the butter in a pan, sauté the garlic and shallot until translucent. Deglaze with the wine, reduce slightly, pour in the cream, and then stir in the quark. Cook the rotelle in salted water until al dente. Meanwhile, season the sauce with salt, pepper, and dill. Add the salmon strips just before the pasta is cooked and heat the sauce until just hot. Drain the pasta and divide it among bowls, then spoon the sauce over it. Tip: If you don’t want to use alcohol, you can replace the Noilly Prat with vegetable stock.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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