Tagliolini Al Salmone
|Tagliarini||1 Pound (500 Gram, Green If Available)|
|Butter||1 Ounce (30 Gram / 2 Tablespoon)|
|Smoked salmon||5 Ounce (150 Gram)|
|Single cream||7 Fluid Ounce (200 Milliliter)|
|Black pepper||To Taste|
Melt the butter and cook the finely chopped onion until it is soft but has not changed colour.
Add half the smoked salmon, roughly chopped, and the cream.
Warm gendy, then blend or process together with the onion until smooth.
Cut the rest of the salmon into thin strips, using kitchen scissors.
Cook the pasta, following packet directions carefully to avoid over-cooking.
Drain the pasta and turn into a serving bowl.
Add the cream and salmon sauce.
Stir thoroughly and add a little freshly ground black pepper.
Gently stir in the salmon strips and serve at once.