Scottish Smoked Salmon Long Slice 100g

Scottish smoked salmon is a superior quality product, produced using a traditional smoking technique. The long slice of Scottish smoked salmon is a top-choice product, prepared with a cold smoking technique that best preserves the organoleptic properties of the fish. The production of Scottish smoked salmon begins with the selection of the fish, chosen from the best specimens of wild salmon. The fish is then cleaned and cut into long slices, which are salted and smoked with beech wood. The smoked salmon slice is then left to rest for a few hours, allowing the smoke to penetrate deeply. Pairings: SMOKED SALMON TAGLIATELLE Recipe for 2 people Egg tagliatelle 200 g • Smoked salmon 100 g • Onion 1/2 • Fresh cream - 1/2 glass • Parsley 1 bunch • Extra virgin olive oil 2 tablespoons • Salt to taste Preparation: 5 minutes Heat the extra virgin olive oil in a pan with the finely sliced onion over medium heat so that the onion wilts without burning. Add 50 g of smoked salmon to the pan with the onion and let it flavor. Blend the remaining salmon with a glass of cream. Add the blended salmon with cream to the pan with the wilted onion. Leave the pan on medium heat so the sauce can slightly reduce. Boil the tagliatelle in salted water until al dente. Drain the tagliatelle and transfer them to the pan with the smoked salmon sauce, mix everything and serve immediately. Other: Energy value: 981 kJ/235 kcal Fats 15.8g of which saturated fatty acids 2.8g Carbohydrates 0.4g of which sugars 0.4g: Proteins 22.9g salt 3.0g: Omega 3 1.80g