Smoked Salmon with White Wine, Cream and Chives
|Butter||2 Ounce (60 Gram)|
|Shallots||2 , finely chopped|
|White wine||7 Fluid Ounce (200 Milliliter)|
|Double cream||6 Fluid Ounce (175 Milliliter)|
|Lemon||1⁄2 , zest grated|
|Lemon juice||2 Tablespoon|
|Chopped fresh chives||2 Tablespoon|
|Smoked salmon slices||7 Ounce, cut into strips (200 Gram)|
|Black pepper||To Taste|
|Dried pasta||1 Pound (500 Gram)|
|Salmon roe||4 Teaspoon|
Melt butter in a large frying pan over medium-low heat.
Add shallots and cook, stirring occasionally, until soft, 5 minutes.
Add wine and simmer until reduced by half, 3 minutes.
Add cream, lemon zest and juice, chives and salmon.
Heat over medium-low heat, without boiling, until hot through, 1 minute.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Add pasta to the hot sauce.
Toss well to coat, adding reserved water as needed.
Top with salmon roe, if using.