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
- 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.
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