RCI-ND.001.0030.001
Salmon spaghetti
Austrian Cuisine In Norse mythology there is a story about Loki, the god of mischief and strife: In
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- olive oil1 tbsp
- onion1 smallchopped
- salmon250 gsmoked or fresh, chopped
- (125 ml) white wine1/2 cup
- (250 ml) cream1 cup
- crème frêche1 tbsp
- fresh dill1 tbspchopped
- horseradish1 tspfreshly grated
- a pinch of black pepper1 unitfreshly ground
- a pinch of salt1 unit
- (250g) spaghetti9 oz
Method
1
Heat the oil in a large frying pan and gently sauté the onion for about two minutes until glassy.
2
Put the salmon into the pan and cook for another three minutes.
3
Add the white wine, but be careful! Too much wine causes a distinctly winey taste.
4
Wait for about one minute, then add the cream; dissolve the crème frêche and stir in the horseradish.
5
Let the sauce simmer until it thickens and absorbs the characteristic taste of the salmon. Add the dill last and season with a pinch of freshly ground black pepper and salt. Be very careful with the salt when using smoked salmon as it already contains a significant amount of salt.
6
Put the spaghetti on two serving plates and add the sauce. Garnish the plate with a slice of lemon and some dill leaves. Serve immediately and offer white wine with the dish.