Buckwheat noodles with smoked salmon and dill
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Free from: wheat, gluten, egg and nut; can be dairy and soya free.
Method
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Heat the oil in a wide pan and gently fry the mushrooms for 4 - 5 minutes; do not let them colour.
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Add the wine, increase the heat and cook quickly for a further five minutes to reduce the wine.
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Add the herbs and the cream, mix thoroughly, then add the salmon and reheat gently but do not boil.
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Season to taste with sea salt, pepper and lemon juice. Cover, set aside and keep just warm.
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Cook the noodles in plenty of boiling, slightly salted water until there are just al dente, about 4-8 minutes depending on the variety. Drain and rinse thoroughly with boiling water.
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Turn the pasta into a warmed serving dish and gently mix in the salmon sauce before serving.
Ingredients
- 30ml/1fl oz olive oil
- 100g/3½oz button mushrooms, finely sliced
- 240ml/9fl oz dry white wine
- 1 heaped tbsp fresh dill, chopped (can substitute for dried)
- a handful fresh chives, chopped
- 300ml/10fl oz cream - cow, goat, soya or oat, depending on what you are able to eat
- 225g/8oz smoked salmon cut into thin matchsticks
- sea salt and freshly ground black pepper
- 1 lemon, juice only
- 350g/12oz buckwheat noodles
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