My love affair with pasta started at an early age; I would eat it with almost everything, ketchup being the only exception. When I went gluten-free I tried my best at getting used to those kind of horrible corn and starch things trying to imitate pasta, then eventually I gave up, I just didn’t want anything to do with those gluten-free pastas that tasted so vile in my mouth.
Everything changed when I got a hold of some brown rice pasta; oh, I was so happy, it tasted good, really good and now I could eat it with my favorite sauces. Most of the sauces I like are tomato based, just those regular kind of sauces, but there are some sauces which I have all kinds of special feelings towards that don’t have any kind of tomatoes in them and this recipe, which just happens to be my all time favorite one, is one of those white wine based tomato-free kind of sauces.
This only takes approximately 10 minutes to make and the taste is really something else since the cold smoked salmon adds a lot of unique flavor. The ingredients are basic, the lox is the only thing that is a bit more special and this sauce is very, very easy to make.
Pasta sauce with cold smoked salmon
- 1 big yellow onion chopped
-200 grams cold smoked salmon chopped into pieces
-1/2 cup (1,2 dl) cream (I used almond cream once again)
-1/2 cup (1,2 dl) white wine
-1/4 cup (0,6 dl) chopped parsley
-1 tbls butter
-1 tbls olive oil
Heat a saucepan on medium heat and cook the onions until they turn soft, don’t brown them, then add the salmon, cook it until it turns light pink. Add the wine and let it reduce on medium heat and then add the cream. Let the sauce boil for 5 minutes and take it off the heat and add the chopped parsley. Serve with some pasta.
I like to chop everything up before I start cooking, I like to think that I’m saving time that way. There’s some parsley, lox, butter, onion and white wine in that picture. I’m not a big wine expert, but that Riesling there is one of my favorite white wines and I especially like it with this food.
Add 1 tbls butter and 1 tbls olive oil into the saucepan and cook the onion on medium heat until it is soft.
Add the cold smoked salmon, it will be of this colour at first.
It’s done when the colour turns to this.
Add the white wine, 1/2 cup.
Let it reduce and add the cream after it has reduced a bit. Let the sauce boil for something like five minutes.
Take the pan off the heat and add the chopped parsley.
Serve the sauce with some spaghetti for example, you can also add some grated parmesan if you want to.
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