Ingredients : (1 serving)
125 gms farfalle (butterfly) pasta
1 tbsp butter
2 Tbsps diced red onion
50 gms fresh salmon, cut into small pieces
Splash of white wine ( preferably Sauvignon Blanc)
a few sprigs of fresh dill
50 mls cream
1 Tbsp capers
1 small avocado, cut into chunks
salt to taste
Method:
125 gms farfalle (butterfly) pasta
1 tbsp butter
2 Tbsps diced red onion
50 gms fresh salmon, cut into small pieces
Splash of white wine ( preferably Sauvignon Blanc)
a few sprigs of fresh dill
50 mls cream
1 Tbsp capers
1 small avocado, cut into chunks
salt to taste
Method:
- Bring a pan of salted water to the boil and add the pasta. Cook for about 8 minutes, or according to your taste.
- Meanwhile, heat the butter in a small frying pan and add the chopped onion. Cook for about 2 minutes, then add the salmon.
- Sauté for another minute or so then pour in the white wine and add the dill. Reduce until the wine has almost evaporated.
- Add the cream and the capers and lower the heat to "low"
- When the pasta is cooked, drain it and immediately return it to the pan. Add the salmon mixture and the avocado, mix together quickly and serve.
- The rest of the Sauvignon Blanc goes with the meal.
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