Marinated salmon with spinach fettuccine & mushroom beurre blanc - a festive recipe with sophistication

Ingredients for 4 people

For the pickled salmon:

• 1 side of salmon (approx. 1 kg, boned, with skin)

• 100 g coarse sea salt

• 80 g brown sugar

• 4 tbsp dried dill

• 1 tbsp fennel seeds

• 2 tbsp ground bay leaves

• Freshly grated ginger

• Zest of 1 lemon

• 8 tbsp Pims No. 1 (or other mild herbal liqueur)

For the mushroom beurre blanc:

• 2 kg mushrooms

• 1/4 celeriac

• 1 onion

• 50 g dried mushrooms

• 250 ml white wine

• 200 ml sherry

• 100 ml Madeira

• 1 l water

• 2 sprigs of thyme

• 250 g cold butter

For the spinach fettuccine:

• 400 g flour

• 4 egg yolks

• 3 tablespoons semolina

• 4 tbsp spinach powder

• 1 tsp oil

• A little water if required

Preparation - step by step

1. Pickling salmon

   Mix the marinade of salt, sugar, dill, spices and lemon zest. Rub the salmon with the marinade, drizzle with Pims, wrap well and marinate in the fridge for 36-72 hours. Then pat dry.

2. Prepare the mushroom stock

   Sauté the mushrooms, celery, onion and dried mushrooms. Pour in the wine, sherry, Madeira and water. Add the thyme and simmer gently for approx. 1 hour. Then pass through a fine sieve.

3. Prepare the beurre blanc

   Reduce the mushroom stock to about 300 ml. Then gradually stir in the cold butter until the sauce is creamy and glossy. Do not allow to boil any more!

4. Making spinach pasta

   Knead all the ingredients into a smooth dough, wrap in cling film and leave to rest for 30 minutes. Then roll out, cut into fettuccine and cook in boiling water for 2-3 minutes just before serving.

5. Fry the mushrooms

   Sauté the fresh mushrooms in butter and garlic until golden brown. Season with lemon juice.

6. Sideboards

   Plate the pasta, top with the fried mushrooms, slice the pickled salmon and place on top. Pour over the beurre blanc and serve immediately.

Tip from the househusband

If you have any salmon left over, enjoy it the next day on fresh bread with a little lemon and herbs - sensationally good!

Why you'll love this recipe

• Tender salmon with a subtle hint of herbs and caramel

• Spinach fettuccine - homemade & really al dente

• Creamy butter sauce with mushrooms, white wine & sherry

• Simple steps, great effect - perfect preparation

• Home cooking with sophistication and soul

Recipe summary

A festive dish with sophistication, but without kitchen stress. The marinade gives the salmon a special depth, the pasta is fresh and green and the mushroom butter rounds everything off harmoniously - a menu that leaves an impression.