By Traci Garrett
I put together this recipe to pair with Mandolina 2007 Pinot Grigio: a lovely and bright California Pinot Grigio. I thought it would work well cleansing the palate and it proved rather successful. The cream and “oily fish” sensation in the mouth combined with the crisp Pinot Grigio was perfect and everyone loved the two together. This recipe is very easy, so when you find some good quality smoked salmon give it a try.
- 1 medium shallot; sliced thin
- 1 cup white wine
- 1/4 cup butter
- 2 cups heavy whipping cream
- zest of 1 medium lemon
- 1 tablespoon lemon juice
- salt and freshly ground pepper to taste
- 1 cup sliced smoked salmon
- 1/2 cup Parmesan cheese
Simmer the sliced shallots in the white wine, in a large frying pan, until limp. Add the butter and cream, salt, pepper and lemon zest. Simmer until mixture starts to thicken, 5-10 minutes. Add lemon juice, salmon and 1/4 cup parmesan cheese ; simmer for 1-2 minutes more.
Drain pasta and toss with sauce. Add more parmesan cheese and freshly ground pepper to taste.