Cream cheese, salmon and asparagus pasta
DESCRIPTION
Creamy pasta with salmon and asparagus flavored with white wine, lemon and cream cheese! If you can't find asparagus, you can replace it with some fennel or leek. It will of course generate different textures and flavors, but it will still be delicious. If you want to spice it up and make it feel a bit more luxurious, add some saffron!
INGREDIENTS (4-6 Portions)
Sauce
3-4 shallots
2-3 dl white wine
2 dl crème fraiche
100 g cream cheese
2-3 dl cream
1 fish stock cube + 1-3 dl water depending on preferred thickness of the sauce
Zest and juice from 1 lemon
500 g asparagus
A couple of spring onions
500 g salmon
Other
500 g pasta
Pea shoots, cress, chervil or parsley for topping
Butter and oil for frying
INSTRUCTIONS
Remove the hard bottom part, then slice the asparagus diagonally, separate the stems and tops. Slice the spring onion diagonally as well, separate the green and white parts.
Cut the salmon in cubes. Season with salt and set aside. Salting the fish and leaving it for a while makes it more firm (apart from making it salty).
Finely chop the shallot.
Fry the shallot in oil and butter on medium heat until a bit caramelized. Season with salt and pepper in the beginning. Add the white part of the spring onion, then fry one minute more.
Add the white wine and increase the heat. Reduce by half, then add the asparagus stems.
Add the fish stock cube, the cream cheese, crème fraiche and cream and potentially some water to loosen it up. Bring to a boil, then simmer a few min.
Add the green parts of the spring onion, the asparagus tops, the salmon and the zest and juice from one lemon. Make sure the liquid covers the salmon, otherwise add more water and stir to incorporate. Bring to a boil then simmer for 3 min.
Boil pasta until al dente. Combine the pasta with the sauce and serve! Top with pea shoots, parsley or whatever green stuff you have!
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