Pasta Bows With Smoked Salmon


1 cup butter
6 tablespoons dry white wine or vermouth (I actually used red wine sin
8 ounces smoked salmon (can use fresh salmon, or canned salmon br
2 tablespoons Tablespoons chopped fresh dill, or 1 dried dill


Slice the spring onions finely. Melt the butter in a pan and fry the onions for about 1 minute until they begin to soften.
Add the wine or vermouth and boil hard to reduce to about 2 Tablespoons. Stir in the cream and add salt, pepper, and nutmeg to taste. Bring to a boil and simmer for about 2 – 3 minutes, until slightly thickened.
If using fresh salmon, cut it into 1-inch squares and stir into the sauce with the dill. Taste and add a little lemon juice. Keep the sauce warm.
Bring a large pan of slightly salted water to a boil (I started this while working on the sauce) and cook the pasta until al dente. Drain well and toss with the sauce.


1 servings


Wednesday, December 1, 2010 - 5:36pm


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