| Pasta with hot smoked salmon and leeks |
Pasta with hot smoked salmon and leeks
Ingredients
4 escalopes hot smoked salmon
25 g (1 oz) butter
2 leeks, white part only, washed and sliced
1 glass dry white wine
275 ml (10 fl oz) fish stock
250 g (9 oz) fresh tagliatelle or pappardelle pasta
275 ml (10 fl oz) double cream
4 soft poached eggs or 4 tbsp mascarpone cheese
Flake fish and set aside.
Place a large pan on a moderate heat and add butter and leeks and sweat for a few minutes. Add wine, turn up the heat and reduce volume by half, then add stock and reduce by half again.
Cook pasta until three-quarters cooked then drain.
Add cream to sauce and bring to a gentle simmer then add salmon and pasta and let it finish cooking. Divide between bowls and top each with a soft poached egg or spoon of mascarpone cheese.
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