“With the prominent citrus aromas on the nose and complexity of flavours including lemon I decided that this creamy salmon pasta will compliment Lanzerac Chardonnay very well, I hope you enjoy this pairing.” – Elmarie Berry
Ingredients
- 250 g brown mushrooms
- 400 g salmon
- 1 onion finely chopped
- 2 cloves of garlic
- 250 ml Lanzerac chardonnay
- 250 ml chicken stock
- 250 ml cream
- Hand full of fresh dill finely chopped
- Tagliatelle
- Salt and Pepper
- Zest of one lemon
Instructions
- Fry the finely chopped onion and mushrooms in some olive oil until soft and then add the garlic.
- Now add the salmon to the pan.
- Add the Lanzerac Chardonnay and chicken stock and simmer for 8 minutes until the salmon is cook thru.
- Flake the salmon, add the cream, salt and pepper and lemon zest and finely chopped dill.
- Serve on tagliatelle.
Recipe developed and image supplied by Elmarie Berry. Get all her recipes here
Order the Lanzerac Chardonnay here