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John Garland
Salmon paste with crème fraîche
Pasta with smoked salmon, asparagus and crème fraîche.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package. Meanwhile cut the salmon into pieces.
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Chop the shallot. Heat the oil in a large frying pan and fry the shallots for 2 min.
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Add the crème fraîche and season with salt and pepper. Halve the asparagus tips and cook them in 2 minutes until al dente.
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Drain the pasta and scoop through the crème fraîche.
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Clean the lemon and grate the yellow skin and squeeze out the fruit. Cut the spring onions into slanted rings.
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Add the grater of the lemon, the asparagus tips, salmon and the spring onion to the pasta.
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Season with lemon juice, pepper and salt. Divide the pasta over bowls and serve immediately.
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Nutrition
665Calories
Sodium36% DV855mg
Fat51% DV33g
Protein62% DV31g
Carbs19% DV58g
Fiber16% DV4g
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