There are times I use smoke salmon in my mac & cheese dish, or when I'm making pasta with a white sauce I will throw in some smoked salmon. I just follow the regular recipe, and add the salmon. Example, if I'm preparing pasta with clam sauce, I would follow the recipe, but in this case I will substitute smoked salmon for the clams.
I just add some smoked salmon to alfredo sauce and serve over linguine. You can even use store bought alfredo if you want. It's all good!
Quote from: Tater on October 02, 2012, 01:31:20 PM
I just add some smoked salmon to alfredo sauce and serve over linguine. You can even use store bought alfredo if you want. It's all good!
Toss in a few canned artichoke hearts (not brined) with the alfredo sauce / salmon and you have an awesome pasta dish. ;)
Quote from: Fisherman on October 01, 2012, 09:20:12 PM
Does anybody have a recipe for pasta with smaked salmon?
Since I love pasta as well as smoked salmon I went on a mission. I felt that this question should be answered with a members recipe but unfortunately I did not have one. I thought about trying to come up with a unique way to make a Salmon Pasta Dish and came up with nothing until Muebe posted the Time for some Lox (http://forum.bradleysmoker.com/index.php?topic=30023.0) post. I started looking at Lox and Gravlox recipes and found that it is traditionally served with Crème Fraîche.
Crème Fraîche is just a simple sauce made from Whipping Creme and Buttermilk that is mixed and allowed to rest at room temperature until it reaches the desired Thickness. Anywhere from 8 to 24 hours.
That is where this recipe was born and dubbed "Project X" :D
lol I did not want to mention my project before I made it just in case it sucked :o
Salmon and Linguini Skillet with Roasted Tomato's(http://i239.photobucket.com/albums/ff252/bear19682003/IMG_0111.jpg)
Ingredients:
Apx. 1 pound of Smoked Salmon
1 1/2 Cup Heavy Cream
3 Tablespoons of Buttermilk
1 1/2 Cups of Cherry Tomato's
Extra Virgin Olive Oil
Fresh Dill
Capers
1 Pound of Linguini
Salt
Pepper
(http://i239.photobucket.com/albums/ff252/bear19682003/IMG_0103.jpg)
Start out making the Crème Fraîche by Mixing 1 1/2 cup of Heavy Cream with 3 Tablespoons of Buttermilk and set aside. We are not going to let it sit as long as if you were making it as a condiment as it was intended to be. That would be too thick for this application.
(http://i239.photobucket.com/albums/ff252/bear19682003/IMG_0104.jpg)
Next take a large Cast Iron Skillet and add the Cherry Tomato's. Coat with Olive Oil, a dust of Salt, Pepper and chopped Dill and Toss.
(http://i239.photobucket.com/albums/ff252/bear19682003/IMG_0105.jpg)
Place in an Oven Pre-Heated to 375 and set timer for 25 minutes.
At this point you want to start your pasta. It should be done about the same time as the tomato's.
(http://i239.photobucket.com/albums/ff252/bear19682003/IMG_0107.jpg)
Remove Skillet from the Oven and it goes right on the Stove on a medium heat. Add Crème Fraîche and gently flatten Tomato's. At this time you are gonna salt and pepper to taste.
(http://i239.photobucket.com/albums/ff252/bear19682003/IMG_0108.jpg)
Bring to a simmer. While waiting remove Salmon from Skin and crumble. Allow the mixture to simmer for a minute or so add salmon.
(http://i239.photobucket.com/albums/ff252/bear19682003/IMG_0106.jpg)
(http://i239.photobucket.com/albums/ff252/bear19682003/IMG_0109.jpg)
Bring back up to a simmer and allow to simmer about 2 minutes. At this point your Pasta should be cooked , drained and rinsed. Turn it into the sauce until pasta is well coated and tomato's and salmon well distributed.
(http://i239.photobucket.com/albums/ff252/bear19682003/IMG_0110.jpg)
Serve with Capers sprinkled on the top ;)
I was very pleased with the way this came out. You kinda had to move quickly because the Heavy Cream and Buttermilk really seemed to thicken very fast.
I was really nervous since this is not a copied recipe and I personally never heard of anyone making it. The thing I was nervous about is how well the Smoked fish and the Dill would mate with the Heavy Cream and Tomato's. I almost omitted the Dill and I am SO Glad I did not!
Turned out rich and creamy and the Capers really put it over the top. I think it's a keeper! :)
VERY nicely done Bear! This goes on my "to make" list. Thank you for the effort and creativity.