30 mins
Creamy Spinach Pappardelle with Hot Smoked Salmon
Serves
4
The rich smoky taste of Aoraki Hot Smoked Salmon adds an elegant touch to what is otherwise a very simple plate of pasta. Serve it tossed together quickly for a casual lunch or add a poached egg for a Sunday brunch dish. If you prefer a little zing, add a pinch of chilli flakes or a twist of ground pepper.
Ingredients
300 grams Aoraki Hot Smoked Salmon
100 grams of fresh pappardelle per person
200 grams washed, dried spinach leaves
½ cup of cream
¼ cup of white wine
1 tablespoon butter
2 roasted red capsicums
Italian parsley leaves for garnish
Salt and ground black pepper
Product(s) used:
Method
Step 1
Sauté the spinach in butter and add wine and cream then reduce.
Step 2
Cook pasta, combine ingredients, season and serve.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Creamy Spinach Pappardelle with Hot Smoked Salmon
Hot smoked
,
Serves
4
30 mins
The rich smoky taste of Aoraki Hot Smoked Salmon adds an elegant touch to what is otherwise a very simple plate of pasta. Serve it tossed together quickly for a casual lunch or add a poached egg for a Sunday brunch dish. If you prefer a little zing, add a pinch of chilli flakes or a twist of ground pepper.
Ingredients
300 grams Aoraki Hot Smoked Salmon
100 grams of fresh pappardelle per person
200 grams washed, dried spinach leaves
½ cup of cream
¼ cup of white wine
1 tablespoon butter
2 roasted red capsicums
Italian parsley leaves for garnish
Salt and ground black pepper
Method
Step 1
Sauté the spinach in butter and add wine and cream then reduce.
Step 2
Cook pasta, combine ingredients, season and serve.