Smoked Scottish salmon is a high-quality product, made using a traditional smoking technique. The long slice of smoked Scottish salmon is a top choice product, prepared with a cold smoking technique, which allows the organoleptic properties of the fish to be preserved at their best. The production of smoked Scottish salmon begins with the selection of the fish, which is 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 slice of smoked salmon is then left to rest for several hours, allowing the smoke to penetrate deeply. Pairings: SMOKED SALMON TAGLIATELLE Recipe for 2 people: - Egg tagliatelle 200 gr - Smoked salmon 100 gr - Onion 1⁄2 - Fresh cream 1⁄2 glass - Parsley 1 bunch - Extra virgin olive oil 2 tablespoons - Salt to taste Preparation: 5 minutes Heat extra virgin olive oil in a pan with finely sliced onion over medium heat, so that the onion wilts without burning. Add 50 gr of smoked salmon to the pan with the onion and let it flavor. Blend the remaining salmon together with a glass of cream. Add the blended salmon with cream to the pan with the wilted onion. Keep the pan over medium heat so that the sauce can reduce slightly. Cook the tagliatelle in salted water until al dente. Drain the tagliatelle and transfer them to the pan with the smoked salmon sauce, mix everything well and serve immediately.
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Smoked Scottish salmon is a high-quality product, made using a traditional smoking technique. The long slice of smoked Scottish salmon is a top choice product, prepared with a cold smoking technique, which allows the organoleptic properties of the fish to be preserved at their best. The production of smoked Scottish salmon begins with the selection of the fish, which is 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 slice of smoked salmon is then left to rest for several hours, allowing the smoke to penetrate deeply. Pairings: SMOKED SALMON TAGLIATELLE Recipe for 2 people: - Egg tagliatelle 200 gr - Smoked salmon 100 gr - Onion 1⁄2 - Fresh cream 1⁄2 glass - Parsley 1 bunch - Extra virgin olive oil 2 tablespoons - Salt to taste Preparation: 5 minutes Heat extra virgin olive oil in a pan with finely sliced onion over medium heat, so that the onion wilts without burning. Add 50 gr of smoked salmon to the pan with the onion and let it flavor. Blend the remaining salmon together with a glass of cream. Add the blended salmon with cream to the pan with the wilted onion. Keep the pan over medium heat so that the sauce can reduce slightly. Cook the tagliatelle in salted water until al dente. Drain the tagliatelle and transfer them to the pan with the smoked salmon sauce, mix everything well and serve immediately.
| Energy (kcal) | 235 |
| Carbohydrates (g) | 0.4 |
| of which Sugars (g) | 0.4 |
| Fat (g) | 15.8 |
| of which Saturates (g) | 2.8 |
| Protein (g) | 22.9 |
| Sale (g) | 3 |
