Rosé KANENAS by Tsantali & Pappardelle with Smoked Salmon

A few days back, I asked my mother to take a photo of a very beloved recipe I like to make, when I’m feeling homesick. This dish is not what you call a signature Greek dish but for some reason, the aromas of smoked salmon paired with onions and mustard take me back to my home kitchen.
When I first started experimenting with cooking, I got myself a lovely notebook, that has a vintage ad of Papadopoulou biscuits on the cover. This is the page with the recipe, written around 2003 and the notepad itself.

My vintage recipe book

Well, if you have been to Greece and you haven’t tried these biscuits, you definitely need to go back or order them online or ask a fried to mail them to you! This is how good they are…
But let’s go back to our recipe!

It is a very quick, yet delicious and will look amazing on your dinner table!
For this dish, you are going to need:

500g of egg pappardelle
4 spoons of olive oil
2 spoons of freshly squeezed lemon juice
1 spoon of capper
1 spoon of seeded mustard
1/2 onion finely chopped
8-10 slices of smoked salmon
2 spoons of dill
Black pepper

Firstly, you want to put the egg pappardelle in a big casserole with boiling water and a generous pinch of sea salt. While your pasta is cooking up, you can start working on your lovely sauce. Put all your ingredients but the salmon in a small kettle on medium fire and give them a nice stirring and leave them mix all their delicious flavours and aromas for 3-4 mins. Once the Pappardelle are ready, serve them and gently pour the sauce around and on top of them. Now place 3-4 slices of salmon on the pasta. Sprinkle some dill and you’re ready!


KANENAS Rose with Smoked Salmon & pappardelle
KANENAS Rose with Smoked Salmon & pappardelle

Now on to the wine. The black pepper and the salmon are very nicely paired with rosé wines and I thought of the Rosé KANENAS from Tsantali. It’s a blend of Mavroudi, an indigenous Greek grape variety and Syrah. The grapes are grown on the hills of Maronia, Thrace in deep argillite soils.


On the nose, it’s very elegant and polished with the distinctive rose petals and black peppercorns aromas. I found the palate complimenting our Pappardelle and Smoked Salmon dish with its freshness and long finish.

And if you’re wondering what KANENAS means- it means “nobody”. In Odyssey, (Rhapsody 1) Odysseus escapes the Cyclops Polyphemus by getting him drunk on Maronia wine. When the Cyclops asks him, who he is, Odysseus answered:  “Kanenas”

Let me know if you try this recipe at home and if you have any suggestions I’d love to read them as I’m getting a bit obsessed with salmon lately!

See you later!

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