Celeriac Soup with Tonka Bean
Celeriac is a versatile winter vegetable with a subtle taste. It makes a wonderful soup with a...
Pasta with Smoked Salmon
The creamy sauce for this easy-to-rustle-up pasta dish gets a kick from honey-mustard, lemon and dill. A simple, satisfying – and quick – supper.
| Ingredients | ||
|---|---|---|
| 250 | g | smoked salmon, chopped |
| 1 | bunch | dill, finely chopped |
| 2 | teaspoon(s) | olive oil |
| 1/2 | organic unwaxed lemon, juice and zest | |
| 250 | ml | dry white wine |
| 1 | tablespoon(s) | honey-mustard |
| 125 | ml | single cream |
| 1 | tablespoon(s) | crème fraîche |
| salt | ||
| lemon pepper | ||
| 350 | g | narrow ribbon noodles |
Preparation:
- Heat the oil in the pan, stir in the lemon juice, white wine, honey mustard, cream and crème fraîche and simmer briefly until the sauce has a creamy consistency.
- Add the smoked salmon, dill and lemon zest and season with salt and pepper.
- Meanwhile, cook the pasta in a large pan of well-salted boiling water until al dente, according to the instructions on the packet. Drain, reserving a ladleful of the pasta water.
- Mix the drained pasta into the pan of sauce, adding some of the pasta water, if needed, to loosen the sauce.
