Enjoy smoked salmon & mushroom pasta with your favourite sauvignon blanc!

Smoked salmon and sauvignon blanc is a splendid way to “beef” up a plain pasta. Surprise your family, or yourself, with a special yet incredibly simple dinner served with your favourite sauvignon blanc.


Serves 2


100ml milk, full cream or low fat

250ml cream

250g brown mushrooms, roughly chopped

3-5 sprigs thyme, destalked

100g smoked salmon ribbons

½ packet penne pasta

olive oil and seasoning

lemon wedges and fresh dill for garnish (optional


  • Into a small saucepan, pour the milk, cream, mushrooms and thyme.  Stir gently, and allow to simmer on a medium heat. You want a gentle boil without splutter.
  • When the sauce starts to reduce and thicken slightly, cook your pasta according to the package instructions.
  • Prepare the salmon, one thin sheet at a time, place them on the chopping board and – using a sharp paring knife – cut into 1 cm strips.
  • Roll each strip into a mini salmon rose, starting from the thinner, tapered side.
  • Drain cooked pasta and toss it in olive oil and salt to taste.

Serve pasta in a bowl topped with creamy mushroom sauce and salmon roses, a sprinkle of chopped dill and a lemon wedge.

Pair with perfectly chilled sauvignon blanc.


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