Buckwheat noodles with smoked salmon and dill

18th July 2016 - Recipes

Quick recipe finder Buckwheat noodles with smoked salmon and dill

Free from: wheat, gluten, egg and nut; can be dairy and soya free.




  1. Heat the oil in a wide pan and gently fry the mushrooms for 4 – 5 minutes; do not let them colour.

  2. Add the wine, increase the heat and cook quickly for a further five minutes to reduce the wine.

  3. Add the herbs and the cream, mix thoroughly, then add the salmon and reheat gently but do not boil.

  4. Season to taste with sea salt, pepper and lemon juice. Cover, set aside and keep just warm.

  5. Cook the noodles in plenty of boiling, slightly salted water until there are just al dente, about 4-8 minutes depending on the variety. Drain and rinse thoroughly with boiling water.

  6. Turn the pasta into a warmed serving dish and gently mix in the salmon sauce before serving.