John Myers
Ingredients for 2 servings:
- 600 ml cream
- 50 ml sherry
- 1 bunch of dill
- 300 g smoked salmon
- salt and pepper
- Cayenne pepper
- 300g spaghetti
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
Cook the spaghetti in plenty of salted water until al dente. Place the cream and sherry in a suitable saucepan. Rinse and dry the dill. Cut 3 dill stalks in half and add to the cream. Bring the cream to a boil and reduce over medium heat until very creamy, reducing by half. Remove the dill stalks. Season the cream with salt, black pepper, and cayenne pepper. Pick the leaves from the remaining dill stalks and chop finely. Add the chopped dill to the cream and stir in. Cut the salmon into strips about 2 cm wide. Drain the spaghetti and return it to the pan. Add the dill and cream mixture to the spaghetti and mix well. Add the salmon strips and serve immediately.
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