web commit by TollefFogHeen

git-svn-id: svn+ssh://vuizook/svn/wiki.err.no/trunk@153 b425cf3e-5f1b-0410-b9a0-9ae00f30beb3

diff --git a/oppskrifter/laks_og_pasta.mdwn b/oppskrifter/laks_og_pasta.mdwn
new file mode 100644 (file)
index 0000000..1c5fd74
--- /dev/null
+++ b/oppskrifter/laks_og_pasta.mdwn
@@ -0,0 +1,38 @@
+# Smoked and poached Salmon Pasta
+
+Fra [forums.hexus.net](http://forums.hexus.net/141622-post2.html)
+
+## Ingredients
+
+* 200g salmon fillet
+* 100g smoked salmon
+* 2 tbsp. olive oil
+* 1 small onion, finely diced
+* 2 cloves garlic, crushed
+* 100ml white wine
+* 200ml whipping cream
+* 2 tbsp. fresh dill, chopped
+* 400g cooked tagliatelle verdi
+* salt and pepper
+
+## Method
+
+Warm a frying pan over a moderate heat and lightly sprinkle the surface with salt.
+
+When hot, lay the salmon fillet into the pan to cook. Allow the salmon to sear and cook about halfway through before turning over and finishing from the other side.
+
+Meanwhile, warm a wok over a high heat, add the olive oil and fry the onion and garlic until tender.
+
+Add the white wine and reduce by half, then add the cream and dill and bring back to the boil.
+
+Turn down the heat and allow the cream to start to reduce.
+
+Remove the salmon fillet from the pan and flake with a fork, not making the pieces too small.
+
+Shred the smoked salmon and add to the reducing cream mixture.
+
+Allow the cream to reduce until lightly thickened, then toss in the salmon flakes and pasta.
+
+From this point on, do not stir the pasta as you’ll break the fish up too much.
+
+Ensure the pasta is warmed through then season with salt and pepper and serve.