Made with

Foppen-Hot-Smoked-Salmon-front

Hot smoked salmon - Traditional -

FOPPEN-by-StR-1216
FOPPEN-by-StR-1180
  • 250 g (9 oz) pasta
  • 2 tbsp olive oil
  • 200 g (7 oz) green asparagus
  • 1 small red onion, diced
  • 2 garlic cloves, minced
  • 200 g (7 oz) hot smoked salmon 
  • 1 tsp wholegrain mustard
  • 1/2 juice of lemon
  • 200 ml (1 cup) creme fraiche
  1. Bring a large pot of water to a boil, salt it generously, and boil the pasta according to the instructions on the package. Reserve a cup of pasta water before draining.
  2. Meanwhile, heat the olive oil in a large pan and add the red onion and garlic and fry for 1-2 minutes.
  3.  Add the wholegrain mustard, lemon juice, then stir in the creme fraiche. Lower the heat, add a dash of pasta water, and cook for 1-2 minutes until the sauce thickens a bit.
  4. Transfer the pasta to the plates and add the sauce.
  5. Next, add the hot smoked salmon pieces. 
  6. Finish it off with slices of green asparagus.
  7. Serve immediately, sprinkled with some fresh parsley, if you like.

 

 

 

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