Salmon Spaghetti
Salmon spaghetti with a cream sauce built on dill and fresh horseradish is a quick supper that suits both smoked and fresh fish. Salmon has a strong taste, and soft, grassy dill keeps it in balance while the horseradish adds a clean, sharp edge that cuts through the cream. The whole sauce comes together in the time it takes to boil the pasta, so it works well for a dinner for two.
Instructions
Heat the olive oil in a large frying pan over gentle heat. Cook the chopped onion for about 2 minutes, until it turns glassy and soft.
Add the chopped salmon to the pan and cook for another 3 minutes. Pour in the white wine carefully, since too much will leave the sauce tasting distinctly of wine.
Let the wine bubble for about 1 minute, then pour in the cream. Stir in the crème fraîche until it dissolves, then add the grated horseradish.
Simmer the sauce until it thickens and has taken on the flavor of the salmon. Meanwhile, cook the spaghetti in salted water according to the package directions and drain it.
Stir in the dill at the end and season with freshly ground black pepper and a pinch of salt. Go easy on the salt if you used smoked salmon, which is already salty.
Divide the spaghetti between two plates and spoon the sauce over it. Garnish with a slice of lemon and a few dill leaves, and serve at once with white wine.
Make it personal.
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