Buckwheat Noodles with Smoked Salmon and Dill

A cream-based pasta dish featuring buckwheat noodles, smoked salmon, and fresh herbs including dill and chives.

Gluten-Free Quick Seafood Main Course Buckwheat

Estimated Nutrition

Calories

715.7

kcal / serving

2862.8 kcal total

Carbs

60.9g

per serving

243.6 g total

Fat

39.6g

per serving

158.4 g total

Protein

28.9g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

300

Cream

cow, goat, soya or oat

Fruits

piece

Lemon Juice

from one lemon

GrainsCereals

350

Buckwheat Noodles

Liquids

240

Dry White Wine

for reduction

NutsSeeds

tbsp

Dill

heaped, fresh, chopped; or dried

handful

Chive

fresh, chopped

to taste

Sea Salt

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

Seafood

225

Smoked Salmon

cut into thin matchsticks

Vegetables

100

Button Mushroom

finely sliced

Method

Season with salt, pepper, and lemon juice before setting aside to keep warm.

Boil noodles in salted water for 8 minutes until al dente, then drain and rinse.

Gently fry the sliced mushrooms in olive oil for 5 minutes without browning.

Stir in herbs and cream, then add salmon and warm through without boiling.

Combine the noodles and salmon sauce in a warm dish and serve immediately.

Pour in white wine and simmer rapidly for 5 minutes to reduce liquids.