in Italy

Tomato – salmon – cream sauce

updated

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Ingredients for 4 servings:

  • 4 spring onions
  • 4 tomatoes
  • 300 g smoked salmon
  • 1 bunch of dill
  • 1 tbsp butter
  • 4 tbsp vermouth (Noilly Prat)
  • 150 g crème fraîche
  • 1 tsp mustard
  • salt and pepper

Instructions

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

sauce for pasta

Slice the spring onions into rings. Score the tomatoes, blanch them in hot water, peel off the skin, and finely dice the tomatoes. Cut the salmon into pieces and chop the dill. Melt the butter in a saucepan and briefly fry the spring onions. Deglaze with Noilly Prat (white wine or stock will also work). Stir in the tomatoes and simmer briefly. Then stir in the crème fraîche. Season the sauce with mustard and pepper. Add salt, if desired, but very carefully. Stir in the salmon and dill and let stand for two minutes.

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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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