Smoked Salmon Cream Sauce with Fusilli

  • Preparation time 15 minutes
  • Cooking time 10 minutes
  • Servings


1 l

cups of cooked fusilli

500 ml

Berthelet Signature Bechamel Sauce mix (40 g of powder and 500 ml water)

60 ml

white wine

200 g

smoked salmon, julienned


grey shallot, minced

15 ml

green onion, chopped

To taste

Freshly ground black pepper

15 ml



Step 1
Cook the pasta as per directions, strain and reserve (do not rinse)

Step 2
Cook the grey shallot in butter and deglaze with white wine, reduce until nearly dry

Step 3
Prepare the bechamel in a sauce pot according to the instructions indicated on the envelope and add to the reduction

Step 4
Let simmer for a few moments to thicken the sauce, add the smoked salmon and the pasta

Step 5
Mix well, cook for 1 to 3 minutes

Step 6
Pour the preparation into bowls, sprinkle with green onion, add a slice of salmon and pepper to taste