Post by Sylvia on Oct 7, 2009 4:40:43 GMT -6
I've mentioned before that I am a huge fan of Scottish smoked salmon, but my DH can't eat smoked salmon. I halved this recipe an he did have some, he thought the salmon through the sauce wasn't too bad.
Smoked Salmon Tagliatelle
Serves 4
14 ozs/400g dried tagliatelle
4 1/2ozs/125g Light cream cheese, with Chives
4 1/2 ozs/125g Smoked salmon
Juice of a quarter Lemon
3 1/2 fl.oz/100ml semi-skimmed Milk
black pepper, to season
Cook the tagliatelle in a large pan of boiling water for about 8 minutes or as directed on the pack.
Cut the smoked salmon into small strips.
Drain the pasta and leave in colander.
Into the still warm pan add the milk, Cream Cheese with Chives and lemon juice and stir to melt. Add salt and pepper to taste.
Add the pasta back to the pan into the Cheese mix and stir well until it’s all incorporated. Fold the smoked salmon in gently.
Finish with a grind of fresh black pepper.
Serve immediately with some crusty bread
Sylvia
Smoked Salmon Tagliatelle
Serves 4
14 ozs/400g dried tagliatelle
4 1/2ozs/125g Light cream cheese, with Chives
4 1/2 ozs/125g Smoked salmon
Juice of a quarter Lemon
3 1/2 fl.oz/100ml semi-skimmed Milk
black pepper, to season
Cook the tagliatelle in a large pan of boiling water for about 8 minutes or as directed on the pack.
Cut the smoked salmon into small strips.
Drain the pasta and leave in colander.
Into the still warm pan add the milk, Cream Cheese with Chives and lemon juice and stir to melt. Add salt and pepper to taste.
Add the pasta back to the pan into the Cheese mix and stir well until it’s all incorporated. Fold the smoked salmon in gently.
Finish with a grind of fresh black pepper.
Serve immediately with some crusty bread
Sylvia