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Pennine with Smoked Salmon and Green Beans https://www.metro.ca/userfiles/image/recipes/pennines-saumon-fume-haricots-verts-2321.jpg PT12M PT15M PT27M
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.
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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) capers Salt and freshly ground pepper to taste 1 lb (454 g) pennine cooked
Pennine with Smoked Salmon and Green Beans

Pennine with Smoked Salmon and Green Beans

Rate this recipe
10 Votes
4
servings
0:12
Preparation
0:15
COOKING
0:27
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    fresh green beans, trimmed and cut into 1 in. (2.5 cm) pieces
  • 1 Tbsp.
    (15 mL)
    olive oil
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    1 L SELECTED VARIETIES


  • 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
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    CEDAR BAY ATLANTIC SALMON BURGERS

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    COLDFISH CANADIAN WILD SOCKEYE SALMON

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    FROZEN, 2.65/100 g


  • 1 tsp.
    (5 mL)
    dried dill
  • 2 Tbsp.
    (30 mL)
    capers
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    SAN BENEDETTO WATER

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    6 X 1.5 L SELECTED VARIETIES



  • Salt and freshly ground pepper to taste
  • 1 lb
    (454 g)
    pennine cooked
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    ITALPASTA MOLISANA PASTA OR UNICO BEANS

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Imprimer ma sélection

Preparation

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

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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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