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Salmon and dill pasta

Recipe from: 10/9/2003 12:00:00 AM

Ingredients 12
Servings 5


  • 5
    shallot, chopped
  • 15
    olive oil
  • 250
    button mushrooms, sliced
  • 1
    clove garlic, finely crushed
  • 3
    portions Norwegian salmon, skinned
  • 300
    white wine
  • 5
    chicken or vegetable stock powder
  • 180
    fresh dill, chopped
  • 500
    ribbon pasta (tagliatelle)
  • 200
    crème fraîche
  • salt and black pepper
  • lemon wedges


Sauté the shallots in the oil until soft.
Add the mushrooms and garlic and fry until cooked.
Place the salmon fillets on top and pour over the wine, stock powder and half the dill.
Simmer slowly for 15 to 20 minutes until the fish can be flaked easily with a fork.
In the meantime, cook the pasta in rapidly boiling water until cooked but still firm, then drain.
Mix the leftover dill with the crème fraîche and stir into the pan juices.
Add to the pasta and season with salt and pepper.
Garnish with lemon wedges.

Read more on: fish/seafood  |  sauté

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