Snow peas, salmon and vodka pasta

Recipe from: 12/1/2001 12:00:00 AM
Ingredients 8
Servings 6


  • 800
    Norwegian salmon
  • lemon juice, salt and milled pepper
  • 750
    farfalle (bow-shaped pasta)
  • 280
    fresh snow peas or mangetout
  • 15
  • 500
    crème fraîche
  • 250
    weak chicken stock
  • 1
    lemon (juice only)


Place salmon on a baking tray. Drizzle with lemon juice and season to taste. Cook under a preheated grill until done, about 5 minutes. (Salmon needs very little cooking. It should be just cooked in the centre, and still very moist.) Remove and allow to cool slightly. Flake fish into medium-sized chunks and set aside. Cook pasta according to packet instructions. Meanwhile, plunge snow peas into boiling water and cook for 2 minutes. Drain and refresh in cold water. Combine vodka, crème fraîche, 1/2 to 1 cup stock and lemon juice in a small saucepan and gently heat through. Toss in snow peas and season well. Drain pasta and stir in cream sauce. Spoon into heated bowls and top with salmon. Per serving: 3 023 kJ; 50,6 g carbohydrate; 63,6 g protein; 27,7 g fat

Read more on: fish/seafood  |  grill

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