Linguine with Smoke Salmon and Herb Sauce (photo by Patrick Moore, stock.xchng)

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.

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