Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- 1 small onion , chopped
- 250 g smoked or fresh salmon , chopped
- ½ cup (125 ml ) white wine
- 1 cup (250 ml) cream
- 1 tbsp crème fraîche
- 1 tbsp fresh dill , chopped
- 1 tsp horseradish , freshly grated
- 1 pinch of black pepper , freshly ground
- 1 pinch of salt
- 9 oz (250 g ) spaghetti
Directions
Heat the oil in a large frying pan , and gently sauté the onion for about 2 minutes until glassy.
Put the salmon into the pan and cook for another 3 minutes.
Add the white wine, but be careful! Too much wine causes a distinctly winey taste.
Wait for about 1 minute, then add the cream; dissolve the crème fraîche and stir in the horseradish.
Let the sauce simmer until it thickens and absorbs the characteristic taste of the salmon. Add the dill last and season with a pinch of freshly ground black pepper and salt. Be very careful with the salt when using smoked salmon as it already contains a significant amount of salt.
Put the spaghetti on two serving plates and add the sauce. Garnish the plate with a slice of lemon and some dill leaves. Serve immediately and offer white wine with the dish.