Linguine with Smoke Salmon and Herb Sauce
Published in Pasta and Sauce
A very quick sauce, and an outstanding first course pasta, but, of course, is also good as a main course pasta as well. Traditionally, no cheese is served with this sauce.
Ingredients:
- 200 g smoked salmon
- 250 ml heavy cream
- 1 tbl chives, chopped
- 1 tbl fresh dill, chopped
- 500 g linguine, cooked al dente
- fresh dill, salmon caviar to garnish
Preparation:
- Roughly chop three-quarters of the salmon, and blitz in a food processor with the cream. Do not overwork – just make the mixture smooth, and avoid whipping the cream.
- Pour the mixture into a sauté pan, add the chopped herbs and warm gently, but do not boil.
- Cut the remaining salmon into thin strips. Toss the cooked pasta with the sauce and the salmon strips.
- Garnish, and serve immediately.
Serves 4 – 8.
Primary Ingredients: chives, cream, dill, linguine, smoked salmon