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

  • Shaved Parmesan

  • 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.