This doesn’t look like much does it?
What if I told you that it is one of the most decadent pasta dishes you will ever eat? What if I told you that it is extremely comforting and warms your soul in winter? What if I told you that, when served warm, it is a fantastic and filling pasta dish for a summer’s day without adding to the high temperatures?
How does it look now?
Scrumptious? Delicious? Mouth-watering? Yummy?
It is all of that and more… provided you can get past the disgustingly tasty amounts of butter required…
Hot-Smoked Salmon Pasta with Beurre Blanc Sauce
Recipe by Valli Little, found in Delicious – Love to Cook.
- 400g short, dried pasta (such as penne or orecchiette)
- 1/3 cup white wine
- 1/3 cup white wine vinegar
- 2 French shallots (finely chopped)
- 175g unsalted butter (chilled, chopped)
- 1 cup frozen peas
- 250g hot-smoked salmon or trout fillets (skin removed, flaked)
- 4 tablespoons thicken cream
- 2 tablespoons fresh dill (chopped)
- Cook the pasta in a large saucepan of boiling, salted water until al dente, adding in the frozen peas in the last 2 to 3 minutes of cooking. Drain, reserving ¼ cup of the water, and return the pasta to the saucepan.
- Meanwhile, to make the beurre blanc sauce, place wine, vinegar and French shallots in a saucepan over medium-low heat. Cook for 3 to 4 minutes or until the liquid is reduced by half.
- Whisking constantly, add the butter, 1 piece at a time, until the mixture is thick. Remove from heat and cover to keep warm.
- Pour the beurre blanc sauce over the pasta and stir to coat, adding a little of the reserved cooking liquid to loosen, if necessary.
- Ass the peas, flaked salmon, thicken cream and dill. Gently toss to combine. Serve hot or warm with a crisp green salad.