Salmon cream butterflies
Instructions
Beat with the whisk softened butter, mascarpone cheese and milk.
Chop the salmon with the lemon juice and mix the mascarpone cream.
Combine the lemon zest, a little pepper, thyme and salt pot holder.
Cook pasta al dente and dress with cream, mixing multiple times.
Ingredients and dosing for 4 persons
- 380 g of type paste butterflies
- 30 g of butter
- 150 g of mascarpone
- 250 g of canned salmon
- 4 tablespoons of milk
- 1/2 lemon (juice)
- == 1 lemon (zest)
- 1 pinch of thyme
- Salt
- Pepper