Petitchef

Linguine with smoked salmon, leeks, mushrooms & cream

Main Dish
4 servings
30 min
20 min
Easy

Ingredients

4

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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