 | Gnocchi with smoked salmon |
Serves 2-3 |
This dish is delicious either hot or cold.
Note 1: if you use "sour cream" or yoghurt instead of "creme fraiche", be sure to add it after cooling everything down a bit and just before adding pepper and salt.
Note 2: the (whipped) cream may start to fall apart in oil and proteines when leaving it for a longer time. Just mix everything through again.
| 1 onion | fry in butter | pour over | cook to get water out | stir carefully not to pulverize the salmon pieces | add according to taste | pour sauce over gnocchi |
| 100ml white wine | ||||||
| 50g creme fraiche | ||||||
| 100ml whipped cream (not whipped) | ||||||
| 3Tbsp lemon/lime juice | ||||||
| 1-2 Tbsp dill | ||||||
| 200g smoked salmon slices | cut into pieces | |||||
| pepper | ||||||
| salt | ||||||
| 500g potato gnocchi(gnocchi di patate) | boil according to instructions on the package | |||||
Copyright Jorg Entzinger 2006
Note 1: if you use "sour cream" or yoghurt instead of "creme fraiche", be sure to add it after cooling everything down a bit and just before adding pepper and salt.
Note 2: the (whipped) cream may start to fall apart in oil and proteines when leaving it for a longer time. Just mix everything through again.