Ginger Salmon Linguine
- 1 small Onion, finely chopped
- 1 packet Smoked Salmon, finely sliced
- 1 tsp fresh Dill
- 2 tbsp Dijon Mustard
- 200mL Cream
- Vegetable Stock
- Fresh Parmesan cheese
- Vasse Virgin Ginger Pressed Extra Virgin Olive Oil
Boil the pasta in a pot of well-salted water until it is cooked al dente. Then drain the water, put the pasta back into the pot and generously drizzle with the ginger olive oil. Put the lid back on top keep the pasta warm.
Put a few tablespoons of the ginger olive oil into a large frying pan and warm the sliced salmon. Add the cream, stir in the mustard, capers, onion, fresh dill, and vegetable stock.
Bring the pasta into the frying pan and continue to stir through.
Serve with parmesan cheese on top and freshly cracked pepper.