Smoked Salmon with White Wine, Cream and Chives Recipe
Ingredients
| Butter | 60 Gram | |
| Shallots | 2 Small, finely chopped | |
| White wine | 200 Milliliter | |
| Double cream | 175 Milliliter | |
| Grated zest of 1/2 lemon | ||
| Lemon juice | 2 Tablespoon | |
| Chives | 2 Tablespoon, chopped | |
| 200 g (7 oz) smoked salmon slices, cut into strips | ||
| Salt, black pepper | ||
| Pasta | 500 Gram, dried | |
| 4 tsp salmon roe, optional | ||
Directions
Melt butter in a large frying pan over medium-low heat.
Add shallots and cook, stirring occasionally, until soft, 5 minutes.
Add wine and simmer until reduced by half, 3 minutes.
Add cream, lemon zest and juice, chives and salmon.
Heat over medium-low heat, without boiling, until hot through, 1 minute.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Add pasta to the hot sauce.
Toss well to coat, adding reserved water as needed.
Top with salmon roe, if using.
Serve immediately.
Add shallots and cook, stirring occasionally, until soft, 5 minutes.
Add wine and simmer until reduced by half, 3 minutes.
Add cream, lemon zest and juice, chives and salmon.
Heat over medium-low heat, without boiling, until hot through, 1 minute.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Add pasta to the hot sauce.
Toss well to coat, adding reserved water as needed.
Top with salmon roe, if using.
Serve immediately.
Chef
