HOT SMOKED SALMON PASTA
INGREDIENTS (SERVES 2)
1 fillet Huon lemon and cracked pepper salmon
1 cup Barilla tortiglioni pasta
1 red onion, diced
1 garlic clove, finely diced
few sprigs of thyme, leaves only
Hillfarm canola oil, drizzle
1 cup Ghost Rock chardonnay
1 tbs Hillfarm wasabi mustard
1 cup Ashgrove cream
salt to season
Add to a pan on low heat, the red onion, garlic, thyme and oil and cook for 10 minutes. Next add the wine, bring back to the boil and let it reduce until you have about 1-2 tablespoons of liquid left.
Pour the pasta into boiling water and cook for 10 minutes.
Head back to your fry pan and add the wasabi and cream. Season with salt if necessary and turn the heat off.
Crumble the salmon into the sauce, mix the pasta through and serve.