Saturday, December 12, 2009

Pasta with smoked salmon

Pasta with smoked salmon 

Required: 
250 grams of pasta in the form of shells 
40 g butter 
2 small onions shallots, finely cut 
60 ml white wine 
250 ml creme fraiche (can be replaced by a thick sour cream) 
250 g smoked salmon, thinly sliced strips 
2 tablespoons fresh tarragon 


Preparation: 
Cook shells in large quantities of water, following the instructions on the package. 
Meanwhile, heat the oil in a frying pan and fry the onion for about 5 minutes until soft. Add wine and boil for about 3 minutes. 
Add to skillet sour cream / creme fraiche and add seasonings to taste. Drain the pasta and mix well with sauce, salmon and tarragon.

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