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Orrecchiete with hot-smoked salmon, peas and beurre blanc sauce
Orrecchiete with hot-smoked salmon, peas and beurre blanc sauce
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Indulge in gourmet pasta with hot-smoked salmon, peas, and a luxurious butter sauce for a quick and satisfying mid-week dinner.
Ingredients:
  • 400g orecchiette pasta or other short dried pasta
  • 80ml white wine
  • 80ml white wine vinegar
  • 2 eschalots, finely chopped
  • 175g chilled unsalted butter, chopped
  • 120g pea
  • 250g hot-smoked salmon or trout fillets, skin removed, flaked
  • 40.40 gm thickened cream
  • 40.00 ml chopped dill, plus extra sprigs to serve
Instructions:
  • Boil pasta in salted water until al dente per packet instructions. Save 1/4 cup (60ml) cooking liquid before draining.
  • For the beurre blanc sauce, combine wine, vinegar, and eschalot in a saucepan over medium-low heat. Simmer for 3-4 minutes until the liquid reduces to 1 tablespoon. Stir in the butter gradually, whisking constantly until the sauce thickens. Remove from heat, cover, and keep warm.
  • Quickly blanch peas in boiling salted water for 1 minute, then refresh in cold water and drain thoroughly.
  • Toss cooked pasta with the velvety beurre blanc sauce in a large bowl, using a touch of the pasta cooking liquid to adjust the consistency. Mix in peas, flaky salmon, cream, and fresh dill, then gently combine. Top with additional dill sprigs before serving.

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