Recipes for smoked salmon

thriftlady_2

I think it will thin without any help simply with the heat of the pasta;)

illusio

Milk to thin the cream cheese, with some seasoning and herbs if you have it, make a fab/easy sauce for pasta or even just chopped mushrooms on a toasted brioche/bread roll/piece of toast.

Justcoll

My OH just flakes the smoked salmon, adds it to cooked pasta with the juice and rind of a lemon and some parsley. Dribble of olive oil optional. Absolutely delicious - AND healthy!

Stephen_Leak

Try this ...

SMOKED SALMON TAGLIATELLE

Serves 2

INGREDIENTS

125g pack of smoked salmon pieces
2 cloves of garlic
1 onion
At least 300ml of water
¼ 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 ‘al dente’, Italian for ‘to the teeth’) it is ready. If it is soft it is overcooked.

Drain the pasta in a sieve or colander.

Always ‘take the pasta to the sauce’. Put the pasta in the pan with the sauce and stir together until thoroughly coated.

Season with the pepper.

ADDITIONS & ALTERATIONS

Use crème fraîche instead of the cream.

The cream and green mixed tagliatelle (called ‘paglia e fieno’, or ‘straw and hay’) 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’t wander off (‘Gli spaghetti amano la compagnia’, or ‘spaghetti loves company’) and don’t overcook it, adding olive oil to the water to stop it sticking is totally unnecessary.

Churchmouse

I used philly in a pasta recipe recently and found heating wasn't enough to thin it down, but a splash of milk worked fine;) Bet white wine works well too

katie1270

my husband was given a side of smoked salmon at work. Very large one. I immediately put it the freezer as it only had a weeks life before it was out of date. thinking about it now I should have put it into smaller bags, but I think I could probably do this by letting it thaw slightly without doing it any harm.

I would like to use it up in family meals and not as a whole as there are no parties on the horizon. any ideas of what to make with it?

Pink.

Hi Katie,

As you've said it would have been better to freeze it in smaller portions rather as one giant side of salmon.

I love smoked salmon on wheaten bread, with scrambled eggs and melba toast or served with prawns and a crisp salad. This thread should give you lots more ideas of how to use it up:

Recipes for smoked salmon

I'll add your thread to that one later to keep the suggestions together.

Pink