Farfalle with Smoked Salmon in Dill – Sahness Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta (Farfalle)
- 125 g salmon, smoked
- 3 spring onion (s)
- 1 tablespoon dill, fresher, chopped
- 250 ml sweet cream
- 1 lemon (s)
- 5 tablespoon wine, white, dry
- 25 g butter
- nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the spring onions well and cut them completely into approx. 1 cm wide slices, cut the smoked salmon into bite-sized squares and halve the lemon, squeeze out both halves and have the juice ready. Chop fresh dill, about 1 heaping tablespoon is needed. (You can also buy pre-chopped fresh dill frozen)
- Melt the butter in a saucepan over medium - high heat and briefly cook the spring onion rings in it (approx. 1 minute). Deglaze with the white wine and simmer over medium heat for about 3 minutes.
- Now add the cream to the sauce and season with salt, pepper and freshly grated nutmeg. Let everything simmer until the sauce thickens (becomes a little thick, approx. After 3-5 minutes). Now add the salmon pieces and the dill, mix and season with the lemon juice.
- The noodles can already be placed in plenty of boiling salted water, if the white wine is added to the spring onion slices, then they should be ready almost at the same time as the sauce. When the pasta is ready, add to the sauce, mix well and serve immediately.
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