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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.
    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.
    4
    3 10 5 3
    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
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    • 1 Tbsp.
      (15 mL)
      olive oil
    • 1
      onion, minced
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    • 3/4 cup
      (190 mL)
      white wine
    • 1 cup
      (250 mL)
      evaporated milk
    • 8 oz
      (250 g)
      package cream cheese softened
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      SELECTED SIZES, SELECTED VARIETIES

    • 6 oz
      (180 g)
      salmon cut into strips
    • 1 tsp.
      (5 mL)
      dried dill
    • 2 Tbsp.
      (30 mL)
      capers
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    •
      Salt and freshly ground pepper to taste
    • 1 lb
      (454 g)
      pennine cooked
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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

    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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