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Orecchiette with hot-smoked salmon, peas and beurre blanc sauce

Orecchiette with hot-smoked salmon, peas and beurre blanc sauce

  • SERVES: 4
  • PREP TIME: 10MINS
  • COOK TIME: 20MINS
  • INGREDIENTS: 9
  • DIFFICULTY: EASY

Valli Little's simple pasta dish is packed with gorgeous flavours. Add a slice of crusty bread and a salad, and you're ready to eat!

INGREDIENTS

  • 400g orecchiette or other short dried pasta
  • 1/3 cup (80ml) white wine
  • 1/3 cup (80ml) white wine vinegar
  • 2 eschalots, finely chopped
  • 175g chilled unsalted butter, chopped
  • 1 cup (120g) frozen peas
  • 250g hot-smoked salmon or trout fillets, skin removed, flaked
  • 2 tbs thickened cream
  • 2 tbs chopped dill, plus extra sprigs to serve

METHOD

1.Cook pasta in a saucepan of boiling salted water according to the packet instructions until al dente. Drain, reserving 1/4 cup (60ml) cooking liquid.

2.Meanwhile, to make beurre blanc sauce, place wine, vinegar and eschalot in a saucepan over medium-low heat. Cook for 3-4 minutes until liquid is reduced to 1 tbs. Whisking constantly, add the butter, 1 piece at a time, until mixture is thick. Remove from heat and cover to keep warm. Blanch peas in boiling salted water for 1 minute. Refresh under cold running water, then drain well.

3.Combine pasta with the beurre blanc sauce in a serving bowl, adding a little of the reserved cooking liquid to loosen, if necessary. Add peas, salmon, cream and dill, then gently toss to combine. Serve garnished with extra dill sprigs.

and as always have a chilled day from the Viking

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