Highland Pasta With Smoked Salmon

• 4 ounces pasta
• 8 ounces smoked salmon
• 1 ounce butter
• 1 medium onion, finely chopped
• 1 garlic clove, crushed with
• 1 teaspoon salt
• 4 ounces chestnut mushrooms, thinly sliced
• 1 teaspoon mild curry powder
• 1 tablespoon plain flour
• 150 ml white wine
• 2 tablespoons creme fraiche

1. Melt butter in a frying pan add the onion and saute over a low heat until soft. takes about 7 minutes.
2. Add the crushed garlic and mushrooms and cook for a further 2-3 minutes.
3. Next mix the flour and curry powder together and stir this into the butter to soak up the juices.
4. Gradually add the white wine, stirring briskly after each addition and when all the wine is added cook for a further 3 minutes.
5. Finally, add the creme fraiche.
6. Whilst the cooking the onions etc. place a large saucepan with plenty of lightly salted water on to boil and cook the pasta for 10 minutes.
7. Tear little pieces of smoked salmon and add them to the sauce once the sauce is cooked. Serve immediately. Add the salmon at the very last minute before serving.

pasta, salmon, butter, onion, garlic, salt, mushrooms, curry powder, flour, white wine, creme fraiche

Taken from www.food.com/recipe/highland-pasta-with-smoked-salmon-235799 (may not work)