Hot smoked salmon, dill & hot mustard cream
- 10 3/5 oz Anchor™ Butter
- 3 2/5 fl oz white wine
- 1 1/2 lb Anchor™ Chef’s Cooking Cream
- 1 4/5 oz Hot English mustard
- 1 4/5 oz Dijon mustard
- 1 4/5 lb orecchiette pasta, al dente
- 2 4/5 oz Anchor™ Butter
- 1 4/5 lb hot smoked salmon, flaked
- 10 3/5 oz spinach
- 3 1/2 oz caper berries
- 1/4 bunch dill
- 1 2/5 oz capers, fried
What you need:
Prepare the hot smoked salmon sauce, by sautéing the shallots in Anchor™ Butter until soft and translucent.
Add white wine, and reduce by 2/3.
Add Anchor™ Chef’s Cooking Cream and mustards, then combine and remove from the heat.
Check if seasoning is required.
To serve, place hot pasta in a pan with Anchor™ Butter and toss.
Add hot smoked salmon and spinach to the pan, and spoon into serving bowl.
Around the pasta, place caper berries, fried capers and dill, finishing with hot mustard cream.