Orecchiette with hot-smoked salmon, peas and buerre blanc sauce – Jen Smith – Med Meanderings
Delightful orecchiette paired with hot-smoked salmon, peas, and beurre blanc sauce—perfect for a sunny weekend meal with friends. Enjoy!
Ingredients
- 400g orecchiette or other short dried pasta
- 80ml white wine
- 80ml white wine vinegar
- 2 eschalots, finely chopped
- 175g chilled unsalted butter, chopped
- 1 cup frozen peas
- 250g hot-smoked salmon, skin removed, flaked
- 2 tablespoons thickened cream
- 2 tablespoons chopped dill, plus extra sprigs to serve
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