Salmon Recipes
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1 tbsp. olive oil |
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small onion, chopped |
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250g salmon, smoked or fresh, chopped |
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1/2 cup (125 ml) white wine |
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1 cup (250 ml) cream |
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1 tbsp. creme fraiche |
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1 tbsp. fresh dill, chopped |
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1 tsp. horseradish, freshly grated |
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a pinch of black pepper, freshly ground |
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a pinch of salt |
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9 oz (250g) spaghetti |
Cooking Method
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Heat the oil in a large frying pan and
gently saute the onion for about two minutes until
glassy. |
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Put the salmon into the pan and cook for
another three minutes. |
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Add the white wine, but be careful! Too much
wine causes a distinctly winey taste. |
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Wait for about one minute, then add the
cream; dissolve the creme fraiche and stir in
the horseradish. |
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Let the sauce simmer until it thickens and
absorbs the characteristic taste of the
salmon. Add the dill last and season with a
pinch of freshly ground black pepper and
salt. Be very careful with the salt when
using smoked salmon as it already contains a
significant amount of salt. |
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Put the spaghetti on two serving plates and
add the sauce. Garnish the plate with a
slice of lemon and some dill leaves. Serve
immediately and offer white wine with the
dish. |
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