Creamy Smoked-Salmon Pasta
Creamy Smoked-Salmon Pasta - Elegant and luxurious, yet still wonderfully light
Healthy, because
Even smarter
Nutritional values
The combination of smoked salmon and caviar not only tastes great, but also provides bone-strengthening vitamin D: just one serving covers 100 percent of the daily requirement. In addition, valuable unsaturated omega-3 fatty acids are added to the plate.
A raw vegetable salad is an excellent accompaniment to this noble recipe for smoked salmon - and brings an extra portion of dietary fibre, which will keep you full longer and is good for the digestion.
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 3.7 mg | (4 %) | ||
| Potassium | 462 mg | (12 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 58 mg |
Ingredients
- Ingredients
- 2 shallots
- 125 grams Smoked salmon
- 6 stalks Dill
- 300 grams Whole Grain Pasta (such as farfalle)
- salt
- 2 Tbsps olive oil
- 50 milliliters dry white wine (or fish stock, from a jar)
- 150 milliliters Vegetable broth
- 1 Tbsp Cultured butter
- 100 grams Sour cream
- ½ small lemon
- salt
- peppers
- 40 grams Salmon caviar
Kitchen utensils
Preparation steps
Peel shallots and chop finely. Cut the salmon into thin strips.
Rinse dill, shake dry, pluck fronds and coarsely chop.
Cook pasta in a pot of boiling salted water until al dente according to package directions. Meanwhile, heat oil in a non-stick pan and sauté the shallots until translucent.
Pour wine or broth into pan and bring to a quick boil over high heat. Whisk in the butter.
Add salmon pieces with sour cream to pan and cook over medium heat for 1-2 minutes, stirring frequently. Squeeze 1-2 tablespoons of lemon juice and reserve.
Drain the pasta, reserving 75 ml (approximately 5 tablespoons) of the cooking water. In a large bowl, gently toss pasta and cooking water with the salmon mixture. Season with salt, pepper and the lemon juice to taste. Garnish with dill and salmon roe and serve.
