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.

Do you have a favourite Sauvignon Blanc that you imagine you’ll pair this pasta with?



INGREDIENTS (serves 2)

100ml milk, full cream or low fat

250ml cream

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.