Pasta with smoked salmon and sage

Pasta with smoked salmon and sage

  • Difficulty level: easy
  • Preparation time: 20 minutes
  • Serves: 4 servings

Ingredients:

Cold smoked Atlantic salmon, sliced, 200g

400 g of cold smoked salmon

400 g of fusilli pasta

12 leaves of sage

2 tablespoons of tomato puree

1/4 of packet of butter

Salt, a teaspoon of pink pepper

Method:

  • Cook pasta al dente in salted water.
  • Heat the butter in pan, add whole sage leaves. When lightly fried, add the salmon cut into strips. Fry for a moment until the meat becomes transparent (lighter). Pour the cream, and when boiled, add tomato puree to make the sauce pale pink in color. If necessary, season gently with salt and add the pink peppercorns.
  • Strain pasta, put it into sauce, mix to combine ingredients and serve.

The dish was prepared from

Cold smoked salmon Norwegian, 200 g, MAP

See the product
Cold smoked salmon Norwegian, 200 g, MAP

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