Pennine with Smoked Salmon and Green Beans

Pennine with Smoked Salmon and Green Beans
  • 4 servings
  • 0:12 Preparation
  • 0:15 Cooking
  • 0:27 Total Time


Add all
  • 1 lb
    (454 g)

    fresh green beans, trimmed and cut into 1 in. (2.5 cm) pieces

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1

    onion, minced

  • 3/4 cup
    (190 mL)

    white wine

  • 1 cup
    (250 mL)

    evaporated milk

  • 8 oz
    (250 g)

    package cream cheese softened

  • 6 oz
    (180 g)

    salmon cut into strips

  • 1 tsp.
    (5 mL)

    dried dill

  • 2 Tbsp.
    (30 mL)


  • Salt and freshly ground pepper to taste

  • 1 lb
    (454 g)

    pennine cooked


In a pot of boiling salted water, cook green beans 4 min. or until tender-crisp. Drain and set aside.

In a skillet, brown onion 2-3 min. in hot oil. Add wine and bring to a boil. Simmer on medium heat 3-4 min. or until no liquid is almost left.

Stir in evaporated milk. When milk begins to bubble, whisk in cream cheese, stirring until mixture is smooth and creamy. Add beans, smoked salmon, dill, capers, salt and pepper, mixing thoroughly.

Serve sauce over pennine.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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