Pasta with lemon Mascarpone, salmon and dill
// 2 – 4 servings
– your favorite pasta
– a handful of fresh dill
– 250 gram of Mascarpone
– one lemon + grated peel
– 5 table spoons of granulated sugar
– about a tea spoon pine nuts
– a pinch of salt
– about a tea spoon of olive oil
– 1/2 carnet of full cream
– 2 scales of wild biological salmon (Nordic/Scottish)
– a few sprigs of red berries
– 1/2 tea spoon of black pepper
– 1 dl of white wine
– a few halved cherry tomatoes
– water (for boiling pasta)
Preparing the dish
Cook the pasta of your choice in a large pot in a big amount of water.
Take a big saucepan and start with frying the onions in some olive oil, on a low temperature. Cut the scales of salmon into small pieces. Add the following ingredients to the fruited onions in the saucepan: salmon, the Mascarpone, the full cream, the white wine, the lemon zest and grated lemon peel. Season with salt and pepper. Turn up the heat and let the sauce boil and thicken. (thus no lid on the pan) When the sauce is reduced by half and silky thick, it’s ready. Desolve the sugar in to the sauce.
Turn off the pasta when it’s al dente and drain it. Put the pasta back in the pot and add the sauce from the saucepan. Gently stir the sauce under the pasta. Afterwards, also stir the halved cherry tomatoes and fresh dill.
Dress the plate of your choice and finish it with a few sprigs of red berries, some pine nuts and dill.