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.

 

 

 


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