Our Recommended Wine
Ingredients & Method
Tagliatelle or Linguine, enough for 4
200 grams of The Fish Society hot smoked salmon (loosely torn up)
50 grams butter
1 medium onion, diced
2 cloves of garlic, crushed
3 shallots, sliced
3 tablespoons fresh parsley, chopped
125 mls Little Beauty Sauvignon Blanc
100 mls sour cream
3 tablespoons of capers
Juice of 1 lemon
Course black pepper for seasoning
Drain & drizzle with olive oil & grate in fresh parmesan.
Heat a large pan to medium heat.
Add butter. Add onions, garlic and shallots and saute for 4-5 minutes.
Pour in wine, bring to the boil and then remove pan from the heat until cooled slightly. Add capers, sour cream and hot smoked salmon pieces. Add chopped parsley.
Gently re-heat mixture. (IMPT: Be careful to gently reheat once sour cream is in otherwise the cream will split). Pour mixture over pasta.
Squeeze juice of lemon over and garnish with shaved parmesan and black pepper.