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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    Creamy Linguine and Smoked Salmon Surprise https://www.metro.ca/userfiles/image/recipes/linguinis-sauce-garnis-saumon-fume-4134.jpg PT10M PT15M PT25M
    Cook pasta according to package directions and drain. Set aside.Sauté shallots and bell pepper in butter, 1 minute. Stir in cream. Reduce heat and cook over low heat, stirring constantly, until sauce slightly thickens, about 2 minutes. Gradually add Le Douanier cheese and cook until melted, 1 to 2 minutes. Season with pepper.Pour pasta in large bowl, add sauce and toss well. Garnish with smoked salmon, lemon rind, and caviar, if desired.
    6
    3 8 5 1
    454 g linguine pasta 1 Tbsp. (15 mL) butter 4 shallots, finely sliced, about 1/2 cup (125 mL) 1 bell pepper, cut in small cubes 2 cups (500 mL) 15% cream 1/2 cup (125 mL) grated canadian Le Douanier cheese 5 oz (150 g) smoked salmon lemon rind 2 Tbsp. (30 mL) caviar, optional pepper
    Creamy Linguine and Smoked Salmon Surprise

    Creamy Linguine and Smoked Salmon Surprise

    Rate this recipe
    8 Votes
    6
    servings
    0:10
    Preparation
    0:15
    COOKING
    0:25
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 454 g
      linguine pasta
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      BARILLA PASTA 340 - 410 g

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    • 1 Tbsp.
      (15 mL)
      butter
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    • 4
      shallots, finely sliced, about 1/2 cup (125 mL)
    • 1
      bell pepper, cut in small cubes
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    • 2 cups
      (500 mL)
      15% cream
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    • 1/2 cup
      (125 mL)
      grated canadian Le Douanier cheese
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      DELI CUT or PRICES AS MARKED

    • 5 oz
      (150 g)
      smoked salmon
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    •
      lemon rind
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    • 2 Tbsp.
      (30 mL)
      caviar, optional

    • pepper
    Imprimer ma sélection

    Preparation

    Cook pasta according to package directions and drain. Set aside.

    Sauté shallots and bell pepper in butter, 1 minute. Stir in cream. Reduce heat and cook over low heat, stirring constantly, until sauce slightly thickens, about 2 minutes. Gradually add Le Douanier cheese and cook until melted, 1 to 2 minutes. Season with pepper.

    Pour pasta in large bowl, add sauce and toss well. Garnish with smoked salmon, lemon rind, and caviar, if desired.

    Source : Féd. producteurs de lait du Québec

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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