Smoked Salmon and Capers in a Champagne Sauce for Pasta |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I found this in a magazine, and plan to make it on holidays, so I want the recipe print-out from my cookbook! Ingredients:
20 ml olive oil |
2 cloves garlic, crushed |
125 ml champagne |
250 ml heavy cream |
200 g smoked salmon, cut into thin slices |
2 tablespoons small capers, rinsed and patted dry |
2 tablespoons chopped fresh chives |
2 tablespoons chopped fresh dill |
Directions:
1. Heat the oil in a large frying pan and cook the garlic over a medium heat for 30 seconds.
2. Pour in the champagne and cook for 2-3 minutes, or until reduced slightly.
3. Add the cream and cook for 3-4 minutes, or until reduced and thickened.
4. Add the remaining ingredients and pour over the pasta of your choice.
5. Toss through gently and season to taste with salt and freshly ground black pepper.
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