Highland Pasta with Smoked Salmon

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Salmon Recipe = Highland Pasta with Smoked Salmon - serves 2

4 oz (110g) pasta
8 oz (225g) smoked salmon
1 oz (25g) butter
1 medium onion, finely chopped
1 clove garlic, crushed with 1 teaspoon salt
4 oz (110g) mushrooms, thinly sliced
1 level teaspoon mild curry powder
1 level tablespoon plain flour
5 fl oz (150ml) white wine
2 tablespoons crème fraîche

Melt the butter in a solid-based frying pan, and then add the onion and sauté over a low heat until soft. Add the crushed garlic and mushrooms and continue to cook for 2-3 minutes. Next mix the curry powder and flour together and stir these into the butter. Then add the wine gradually, stirring briskly after each addition and, when all the wine is added, cook for a further 3 minutes before finally adding the crème fraîche. The sauce is now ready, lay a piece of cling film over the surface if you're not using it immediately as this will stop a skin from forming.

When you're ready to cook the pasta place a large saucepan with plenty of lightly salted water on to boil and cook the pasta for 10 minutes or until it is cooked.

Tear little pieces of your smoked salmon into strips, then reheat the sauce and add the salmon at the last minute before serving.

Now drain the pasta, return it to the pan, then quickly stir in the sauce and smoked salmon and serve at once with a side salad or crusty bread.