Smoked or Norwegian salmon in a creamy dill sauce on tagliatelle recipe by Miles Mossop paired with Tokara Director's Reserve White wine.
Ingredients
30 ml olive oil
300 g smoked or Norwegian salmon
1 lemon, halved
1 small onion, finely chopped
1 small clove garlic, finely chopped
a knob of unsalted butter
250 ml fresh cream
125 ml finely chopped fresh dill (or Ix 20 g packet)
salt and freshly ground black pepper
400 g tagliatelle
Recipe
Serves 4
Heat the olive oil in a large saucepan over medium heat, and gently fry the salmon for about 2 minutes. Turn over, squeeze half a lemon over the fish and fry until cooked through (test with a fork). Set aside.
In a separate saucepan, lightly sweat the onion and garlic in the knob of butter (with a dash of olive oil to prevent burning). Add the cream, the remainder of the lemon juice, half the dill, and salt and freshly ground black pepper to taste. Stir in and simmer gently until thickened.
Pour the creamy dill sauce over the salmon, gently break the salmon into pieces in the sauce and allow to simmer until the salmon is heated through.
Cook the tagliatelle until al dente and then divide into separate servings. Pour the salmon in its sauce over each serving and sprinkle with the remaining dill. Serve with butter lettuce with a buttermilk, sweet mustard and chive dressing.
Buttermilk, Sweet Mustard and Chive Dressing
250 ml olive oil
45 ml white wine vinegar juice of 1 lemon
20 ml white sugar
15 ml sweet German mustard 250 ml buttermilk
125 ml finely chopped fresh chives
salt and freshly ground black pepper to taste
Mix all the ingredients together and pour over butter lettuce just before serving.
Wine Pairing
Tokara Director's Reserve White