INGREDIENTS

• 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

METHOD

• 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.