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Hot Smoked Salmon With Creamy Dill And Capers On Pappardelle Recipe

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    1x200gm pack Gourmet Direct Hot Smoked SalmonFresh ground black pepperJuice & Grated rind of one small ripe LemonGenerous pinch Sea Salt1 x pack Pappardelle PastaCapers to taste2 Tbsp Fresh Chives1/3 Cup Fresh Cream2 Tbsp Gourmet Direct Dill Mayonnaise¼ Cup NZ RieslingOlive oil to add to pasta water. Flake the salmon roughly into a bowl.  Add lemon juice and rind and fresh black pepper.  Do not stir. In a small saucepan, heat Riesling and chives then drain extra lemon juice off salmon and reduce by a third.  Whisk in the Dill Mayonnaise and then add the Cream.  Do not boil.  Boil sufficient water adding a splash of Olive oil and a sprinkle of Sea Salt.  When hot add the pasta and cook for five-seven minutes or until al dente!  (Just softened)  Drain and rinse with warm water. Serve immediately.   Top the pasta with salmon flakes and pour Dill Mayo sauce over top.  Sprinkle with Capers to taste.  Top with remaining fresh chopped Chives.   

    Serve immediately.

    Serves 6 generous serves.  ©    Fresh Taste Foods Limited, 2005      
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