Prep 15 mins
Cook 20 mins
Our son makes magnificent smoked salmon, this is one of the ways to enjoy it!! (try smoking it yourself, see "Don's smoked salmon" Don's Smoked Salmon) from Cooking for Diabetics
- 2 tablespoons olive oil
- 1 cup button mushroom, finely sliced
- 1 cup dry white wine
- 1 1⁄2 teaspoons chopped fresh dill or 1 teaspoon dried dill
- 1⁄4 cup fresh chives, snipped
- 1 1⁄4 cups very low fat unsweetened soy cream or 1 1⁄4 cups very low fat fromage frais
- 8 ounces smoked salmon, cut into thin strips
- ground black pepper
- lemon juice
- 12 ounces fresh spaghetti or 12 ounces linguine
- chives (to garnish)
- Heat the oil in a large nonstick frypan.
- Add the finely sliced mushrooms and fry them over gentle heat for 4 to 5 minutes, until they are softened but not coloured.
- Pour the white wine into the pan.
- Increase the heat and boil rapidly for about 5 minutes, until the wine has reduced considerably.
- Stir in the herbs and soy cream or fromage frais.
- Fold in the salmon and reheat gently, but do not let the sauce boil or it will curdle.
- Stir in pepper and lemon juice to taste.
- Cover the pan and keep the sauce warm.
- Cook the pasta in a large saucepan of lightly salted boiling water until just tender.
- Drain, rinse thoroughly in boiling water and drain again.
- Turn into a warmed serving dish and toss gently with the salmon sauce before serving, garnished with chives.
I knew from the first reading, that this pasta recipe would be delicious, but it turned out to be even better, it is magnificent. I have followed this easy to make recipe, but have used canned field mushrooms. I have used one of my favorite smoked salmon varieties, called Stremel-Salmon, which is delicate. The salmon melts in your mouth and you taste buds will be delighted by a combination of salmon, herbs and mushroom flavors. The pasta and fromage frais build the fundament of this more than five star recipe. This recipe is a MUST for all pasta and salmon lovers and those who never thought they would be, will be after their first mouthful.