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Buckwheat Noodles with Smoked Salmon and Dill

A cream-based pasta dish featuring buckwheat noodles, smoked salmon, and fresh herbs including dill and chives.

Gluten-FreeQuickSeafoodMain CourseBuckwheat

Estimated Nutrition

Per Serving Total
Calories 715.7 kcals 2862.8 kcals
Carbohydrates 60.9 grams 243.6 grams
Fat 39.6 grams 158.4 grams
Protein 28.9 grams 115.6 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
300
ml
Cream
cow, goat, soya or oat
Fruits
1
piece
Lemon Juice
from one lemon
GrainsCereals
350
g
Buckwheat Noodles
Liquids
240
ml
Dry White Wine
for reduction
NutsSeeds
1
tbsp
Dill
heaped, fresh, chopped; or dried
1
handful
Chives
fresh, chopped
1
to taste
Sea Salt
1
to taste
Black Pepper
freshly ground
OilsFats
30
ml
Olive Oil
Seafood
225
g
Smoked Salmon
cut into thin matchsticks
Vegetables
100
g
Button Mushrooms
finely sliced

Steps

  • Gently fry the sliced mushrooms in olive oil for 5 minutes without browning.
  • Pour in white wine and simmer rapidly for 5 minutes to reduce liquids.
  • Stir in herbs and cream, then add salmon and warm through without boiling.
  • Season with salt, pepper, and lemon juice before setting aside to keep warm.
  • Boil noodles in salted water for 8 minutes until al dente, then drain and rinse.
  • Combine the noodles and salmon sauce in a warm dish and serve immediately.