Linguine with smoked salmon and dill cream

Recipe from: 6/11/1997 12:00:00 AM
Ingredients 9
Servings 1
Time

Ingredients

  • 150
    g
    fresh or dried linguine
  • 50
    ml
    white wine
  • 200
    ml
    double cream
  • 50
    g
    smoked salmon, chopped
  • 15
    ml
    readymade salmon spread
  • salt and milled pepper
  • 20
    g
    chopped dill
  • 10
    g
    tiny capers
  • oil for frying
 

Method

 
Cook linguine in boiling salted water according to instructions on packet. Heat wine in a saucepan, add cream and reduce. Add salmon and salmon spread. Stir pasta into sauce. Season with a little salt and pepper and add dill. Place in a bowl. Deep-fry capers until crisp. Drain on kitchen paper and season. Feather capers over linguine and serve.
 

Read more on: fish/seafood  |  deep-fry
 

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