Recipes

A recipe for pasta or noodles with smoked salmon and a white wine sauce that comes from Loch Fyne - perfect for Christmas Day leftovers.

    200g Loch Fyne classic smoked salmon, cut into strips
    1L Fish stock (home made or bouillion cube) 
    100g Mushrooms, washed and roughly chopped
    300g Noodles or pasta
    40g Shallots, peeled and finely chopped
    60g Flour, sieved
    60g Unsalted Butter
    120ml Dry white Wine
    About 10 Whole black peppercorns, crushed
    Fresh parsley to garnish

Method

Melt butter, stir in flour and cook for a few minutes. Add the white wine, crushed pepper and fish stock, stirring all the time. Bring gently to the boil.

Add the shallots and simmer for 20 minutes. (The sauce should reduce quite a bit).
Sieve the sauce into a clean saucepan, add the mushrooms and bring back to the boil.
Prepare noodles according to the instructions on the pack.

A few minutes before serving add the Loch Fyne smoked salmon to the sauce.
Place noodles onto plate and serve with the sauce and parsley to garnish.

Loch Fyne Classic smoked salmon available in 200gm and 500gm packs.