Smoked Salmon and Sauvignon Blanc is a splendid way to ‘beef’ up a plain pasta. Surprise your family, or yourself 😉 with a special yet incredibly simple dinner served with your favourite Sauvignon Blanc. And if your wine stash needs a boost, enter here for a chance to win all 10 winning wines as chosen during the prestigious FNB Sauvignon Blanc Top 10 awards earlier this year.
Do you have a favourite Sauvignon Blanc that you imagine you’ll pair this pasta with?
SMOKED SALMON & MUSHROOM PASTA WITH PECORINO SHAVINGS
INGREDIENTS (serves 2)
100ml milk, full cream or low fat
250g brown mushrooms, roughly chopped
3-5 sprigs thyme, destalked
100g smoked salmon ribbons
½ packet penne pasta
olive oil and seasoning
lemon wedges and fresh dill for garnish (optional)
Into a small saucepan, pour the milk, cream, mushrooms and thyme. Stir gently, and allow to simmer on a medium heat. You want a gentle boil without splutter.
When the sauce starts to reduce and thicken slightly, cook your pasta according to the package instructions.
Prepare the salmon: one thin sheet at a time, place them on the chopping board and – using a sharp paring knife – cut into 1 cm strips. Roll each strip into a mini salmon rose, starting from the thinner, tapered side.
Drain cooked pasta and toss it in olive oil and salt to taste. Serve pasta in a bowl topped with creamy mushroom sauce and salmon roses, a sprinkle of chopped dill and a lemon wedge.
Pair with perfectly chilled Sauvignon Blanc.