Pasta and smoked salmon salad


Ingredients


  • 340grams Smoked salmon cut in strips
  • 1.9ltr Water
  • 340grams Linguini or spaghetti; dry
  • 2 tb White vinegar
  • 1/2 cup Onion; finely chopped
  • 1 cup Whipping cream
  • 3/4 cup Dry white wine
  • 1 tb Dijon mustard
  • 1/4 cup Grated parmesan
  • 1/2 cup Fresh parsley spriggs

Method


Bring water to boil, cook pasta until tender; drain. As pasta cooks, boil venegar with onion in a frying pan over high heat until vinegar evaporates, about 2 minutes.

Add cream, wine and mustard. Boil, uncovered, stirring often, until sauce is reduced to 1-3/4 cups.

Add hot drained pasta; lift with forks to coat with sauce. Divide pasta and sauce evenly amoung 4 dinner plates; sprinkle each with 1tb parmesan.

Arrange salmon beside each serving of pasta, garnish with parsley. Season with salt and pepper.