Recipe: Smoked Salmon With Egg Noodles, Cream Sauce
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Smoked salmon has a natural affinity for dill and capers, and today’s recipe combines all three ingredients with egg noodles and a simple onion and grated zucchini cream sauce.
Ingredients:
4 ounces smoked salmon
1/3 cup fresh dill
2 tbs of capers
1 small zucchini
Egg noodles
1 small onion
Couple of tbs of butter
2 cups heavy cream
Black pepper
Procedure:
Get a pot of water going for cooking the egg noodles. In another large, heavy-bottomed pan that will hold the noodles, melt the butter on medium to medium-high heat and sauté the small, diced onion until it softens up a bit. Try to cook the onion so that it does not brown as it cooks.
Then, add the heavy cream and adjust the heat so that it can reduce at a good rate without boiling over.
At some point, take a minute to chop the smoked salmon and fresh dill. Drain the capers and use a box grater to grate the zucchini.
After the heavy cream reduces by about half, add the egg noodles to the boiling water.
Once you're happy with the heavy cream, add the zucchini and chopped dill and let it all cook for a minute or two before turning the heat off.
Drain the noodles when they are done but do not cool them down at all. Add a good crack of black pepper to the cream, add the salmon and capers and then add the drained noodles. Toss everything to coat and serve.