Petitchef

Linguine with smoked salmon, leeks, mushrooms & cream

Main Dish
4 servings
30 min
20 min
Easy

Ingredients

Number of serving: 4
4 stalks of leeks, not too thick otherwise the taste is less intensive, cleaned & cut up into little pieces

250 gr of brown field mushrooms, cleaned & cut up in slices

250 gr of Parisian mushrooms ( these are little white mushrooms ) cleaned & cut up in slices You can use whatever mushroom you want but you want to have 500 gr in total. I do not use the more special mushrooms otherwise they overpower the dish!

Linguini : at least 100 gr per person / So: minimum 400 gr of Linguini

Fresh chives, cleaned, cut up in little pieces: about 1 handfull

3 or 4 whole long cleaned pieces of chives, for the presentation, per person / So: 12 to 16 pieces in total

smoked salmon : about 210 gr in total

You use 4 slices of smoked salmon, cut up in little pieces, to use in the sauce.

You use 2 slices of smoked salmon , cut into long pieces for the presentation.

Fish stock: 500 ml to 1 litre depending on how much pasta you use

soy cream or cream if you want: 375 ml

sea salt: grinded

Black pepper: a few grinds

10 minutes before serving, preheat 2 serving plates

Preparation

  • 1. Take a large cooking pot & fry the chopped up leeks in margarine or butter on a medium high heat for about 5 to 10 minutes. Add a few grinds of black pepper & a bit of sea salt. Not too much salt because the smoked salmon is already salty. Stir frequently.
    2. Add the sliced up mushrooms to the same pot. Put up the heat a bit. Add a bit of baking margarine or butter, if necessary. Don't let the water from the mushrooms evaporate too much!
    I added a bit of black pepper but no salt. When the mushrooms are nearly ready, add the cream or add the soy cream. Stir frequently.
    3. In the meantime, take a large cooking pot & fill with the fish stock. Bring to the boil. When boiling, add the linguini & a bit of olive oil. Cook al dente. Drain & keep a bit of the cooking water. Add it to the hot pasta. Keep warm.
    4. In the cooking pot where the mushrooms are, the cream was added, simmer for a few minutes until the sauce thickens. Season to taste. Just when the sauce has thickened & you want to serve, 2 minutes before serving, add the 4 cut up slices of salmon to the sauce. Stir well. Taste again. The sauce has to taste fab!
    5. Take your preheated serving plates & plate up!
    * Place your linguini onto your plate
    * Place the sauce on top
    * Place 2 or 3 thin slices of the remaing salmon on top, crosswise or straight, according to your inspiration!
    * Add the last 3 or 4 sprigs of chives on top of the salmon!
    That's it!

    Enjoy with a good glass of white wine like Pfalz Pinot Blanc 2007





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