Just bought smoked salmon trimmings. Do you have a recipe for a sauce for pasta?

Smoked Salmon Angel Hair Pasta





* 6 ounce Angel hair pasta (to reduce carbs, use Due Amici Pasta LITE pasta)


* 1/2 Cup whipping cream


* 1/2 Cup milk (better if you use whole milk)


* 1/4 Cup chopped fresh dill


* 1/4 Cup chopped green onions


* 1 Tablespoon grated lemon peel


* 4 ounce Alaska Smokehouse Smoked Salmon


* Salt and Pepper; Freshly-grated Parmesan








Boil pasta in large pot of salted water until ';al dente'; (tender, yet still firm).





Drain and return to pot.





In a small, heavy saucepan, combine whipping cream, milk, dill, onions, and lemon peel.





Bring to a boil over medium-high heat.





Add sauce to pasta; toss well to coat evenly.





Add salmon and toss to mix in.





Season with salt and pepper.





Top with freshly grated Parmesan and serve with warm, crusted bread.Just bought smoked salmon trimmings. Do you have a recipe for a sauce for pasta?
Salmone e pasta al Tegame





225g 8 oz. salmon fillets skinned


l tbsp olive oil


1 and half cups of Rigatoni


1 tbspoon flour


l and quarter cups of milk


Salt and pepper


l tbs chopped fresh parsley


l tbsp chopped capers.





Cut the salmo into slices about one inch thick and fry in hot oil for about 4-5 minutes turning them over only once. Boil water until it bubbes and add salt cooking the pasta for ten minutes. Drain the water out. BLEND flour to a paste with 3 tbspoons milk and put it in saucepan with all the other milk bringing it slowly to boil stirring with salt and pepper. Stir in capers and parsley. Put the pasta on a plate with the salmon on top and spoon over with the sauce.





Enjoy!!!Just bought smoked salmon trimmings. Do you have a recipe for a sauce for pasta?
One of my favourite recipes. It gives such a luxurious result from just a few simple ingredients.





SMOKED SALMON TAGLIATELLE





Serves 2





INGREDIENTS





125g pack of smoked salmon pieces


2 cloves of garlic


1 onion


At least 300ml of water


录 of a teaspoon of salt


200g of tagliatelle


1 tablespoon of olive oil


1 tablespoon of flour


150ml carton of single cream


1 teaspoon of mixed herbs


Ground pepper to taste





METHOD





Cut the smoked salmon into 2cm (1 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the onion and chop it into tiny pieces.





Put the water and salt into a saucepan on a medium heat. Bring to the boil. Add the pasta. Stir it to stop it sticking to the bottom of the pan. Bring back to the boil and continue to cook. Stir frequently to stop it sticking.





Put the oil into a frying pan on a medium heat. Add the onion and garlic. Cook for a couple of minutes until the onion has gone soft. Stir frequently to stop it sticking. Add the flour and stir until it has absorbed the oil and juices in the pan. Add the cream, herbs and smoked salmon. Stir and cook for about a minute until it has made a smooth sauce.





Begin testing the pasta about 2 minutes before the packet instructions say it should be done. The best way to judge if pasta is cooked is to bite it. This is tricky, because if you fish out a bit and stick in your mouth you may burn your mouth on the boiling water. Wait a bit and blow on it, then bite it. If it is hard it needs longer. If it is chewy (or 鈥榓l dente鈥? Italian for 鈥榯o the teeth鈥? it is ready. If it is soft it is overcooked.





Drain the pasta in a sieve or colander.





Always 鈥榯ake the pasta to the sauce鈥? Put the pasta in the pan with the sauce and stir together until thoroughly coated.





Season with the pepper.





ADDITIONS %26amp; ALTERATIONS





Use cr猫me fra卯che instead of the cream.





The cream and green mixed tagliatelle (called 鈥榩aglia e fieno鈥? or 鈥榮traw and hay鈥? looks really good with this sauce.





TIPS





If you use enough water, add the pasta when the water is boiling, stir the pasta frequently and don鈥檛 wander off (鈥楪li spaghetti amano la compagnia鈥? or 鈥榮paghetti loves company鈥? and don鈥檛 overcook it, adding olive oil to the water to stop it sticking is totally unnecessary.
Why is everyone telling him how to cook pasta? I'm sure he knows...





OK, there were quiet a few nice once there already.


Here is my suggestion: Depending on how salty the salmon is, I would either make a runny bechamel sauce and thicken it with creme fraiche or soft cheese. Sprinkle with chives or my favourite companion to salmon: Spring Onions. These can be put into the butter when making the roux.
that would go great with some cream. saute some onions in butter, add creme fresh, a bit of white wine, a bit of grated nutmag and salt. towards the end of cooking add the salmon cut into chunks.
Just add to a nice cheese sauce for literally about two minutes at the end of cooking - it only needs heating through. Lovely





And its lovely with scrambled eggs too - again just a minute or two at the end.
Add some single cream to cooked pasta, stir in the salmon and sprinkle on chives - add a squeeze of lemon.