Buckwheat Noodles with Smoked Salmon and Dill

Ingredients

Contains: milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 30ml/1fl oz olive oil
• 100g/3½oz button mushrooms
• 240ml/9fl oz dry white wine
• 1 heaped tbsp fresh dill
• a handful fresh chives
• 300ml/10fl oz cream
• 225g/8oz smoked salmon
• sea salt and freshly ground black pepper
• 1 lemon
• 350g/12oz buckwheat

Also mentioned in the method: noodles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pan of salted water to the boil, add the buckwheat noodles and cook according to package directions until just tender, about 5 minutes. Drain, reserving a splash of the cooking water.

2. Meanwhile, thinly slice the button mushrooms. Heat the olive oil in a large frying pan over medium-high heat and cook the mushrooms for about 5 minutes until golden.

3. Pour in the dry white wine and simmer until reduced by about half, about 5 minutes.

4. Lower the heat, stir in the cream and simmer gently for 3 to 4 minutes until slightly thickened. Season with sea salt and black pepper.

5. Finely grate the zest of the lemon, then squeeze in the juice of half of it. Cut the other half into wedges for serving.

6. Finely chop the dill and chives. Cut the smoked salmon into thin strips.

7. Add the drained noodles and a splash of the reserved water to the sauce and toss over low heat for 1 to 2 minutes until coated.

8. Gently fold in the smoked salmon and most of the dill and chives, heating only until the salmon is warmed through, about 1 minute. Serve topped with the remaining herbs, lemon wedges and black pepper.