Recipe
Tagliatelle with smoked salmon and wild mushrooms
Autumn means mushrooms. An exquisite combination of flavours from sea and land.
Method
- Gently soften the finely sliced onion with oil and salt.
- Add the chopped mushrooms and cook for at least 10 minutes.
- Pour in the cream, season and reduce for 5–10 minutes until slightly thick.
- Off the heat, add the chopped salmon: it should be warm, not cooked.
- Meanwhile, cook the pasta in salted water.
- Serve two parts pasta to one part sauce and sprinkle with Parmesan.
The e-smok tip
Take the product out of the fridge a few minutes before using it: at room temperature cured fish releases its full aroma and its texture becomes more melting. And don't overcook it: add it at the end, off the heat, so it stays juicy.
