BACK

Smoked Salmon

2 onions

Olive Oil

Capers

Capsicum

Parsley

Freshly ground salt
Finely chop two onions and sauté in a frying pan with a little olive oil. Add 2 or 3 tablespoons of capers and continue to sauté, and then add chopped capsicums and the smoked salmon. Add handfuls of chopped parsley and quite a bit of freshly ground black pepper. Add cream slowly on low heat until you get a thickened sauce.

Meanwhile have a pot with salt and water on the boil and add herbs, such as rosemary and bay leaves, and olive oil. Cook penne or pasta until tender and then rinse under hot water and drain.

Combine pasta with the salmon cream sauce. Add heaps of chopped dill and parmesan and serve with rolls and a great salad.



NOTE: You can make this with bacon, left over chicken, smoked salmon.

BACK

Wairere Nursery
826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email:     Open 7 days 8:30am-5pm