Ingredients
- 1tbsp olive oil
- 2 spring onions, chopped
- ½ cup dry white wine
- 1 cup cream
- ½ cup vegetable stock
- Salt and pepper to taste
- 200g fresh or frozen peas
- 2 tbsp fresh dill, chopped
- 3 tbsp sour cream
- 250g fettuccini, cooked to packet instructions
- 150g HUON Hot Smoked Salmon, skin removed and broken into small pieces.
- Fresh dill and lemon wedges to garnish
Method
- Heat oil in large fry pan &add spring onions and wine. Reduce wine by half.
- Add cream, stock and seasonings. Reduce cream mix until slightly thickened.
- Reduce heat and gently fold in remaining ingredients taking care not to crush the salmon.
- Cook until salmon and pasta are heated through.
- Serve immediately top with fresh dill & lemon wedges.
Serves: 4
Wine recommendation
Delicate and creamy this dish will work beautifully with any Semillon. The crisp acidity of the Semillon will cut through the cream, whilst the tight grassy and straw fruit flavours will lift and round out the texture of the salmon peas and dill. Perfect!