PASTA WITH SMOKED SALMON AND CAPERS
Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite what an Italian might otherwise recommend, I like to serve this dish with freshly grated Parmesan cheese.
Provided by Mitchell Davis
Categories Milk/Cream Dairy Fish Pasta Appetizer Sauté Quick & Easy Dinner Salmon Summer Noodle Capers Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.
SMOKED SALMON SANDWICHES WITH CAPERS AND RED ONION RELISH
Categories Sandwich Cheese Fish Onion Appetizer Brunch No-Cook Quick & Easy Buffet Salmon Shower Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 Appetizer Servings
Number Of Ingredients 10
Steps:
- Mix red onion, sugar, and vinegar in small bowl. Let stand 10 minutes.
- Meanwhile, mix cream cheese, chives, crème fraîche, dill, and capers in another small bowl. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 salmon-topped bread slices with another salmon-topped bread slice, salmon side up. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 4 three-layer sandwiches. Cut each sandwich into 4 triangles.
HOT SMOKED SALMON & DILL SPAGHETTI
A healthy pasta dish with hot smoked salmon and dill - just five ingredients needed and ready in 30 mins
Provided by Mary Cadogan
Categories Supper
Time 30m
Number Of Ingredients 5
Steps:
- First prepare the salmon. Flake the salmon into mouthful-sized chunks in a bowl. Bring a large pan of generously salted water to the boil.
- Cook the pasta. Feed the spaghetti into the pan, give it a stir, then cook at a rolling boil, stirring occasionally to keep the strands separate, until the pasta is just tender but with a bite. Check the cooking time on the pack, as it does vary. When the pasta is almost done, throw in the peas.
- Finish the dish: remove any tough stalks from the dill, then chop the fronds fairly roughly. Reserve about 4 tablespoons of the pasta water, then drain the pasta and peas and return them to the pan with the reserved water. Set over a very low heat, then toss in the salmon, dill, crème fraîche, salt and plenty of freshly ground black pepper. Toss everything together lightly and heat through briefly, then serve.
Nutrition Facts : Calories 470 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 77 grams carbohydrates, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.85 milligram of sodium
SMOKED SALMON RAVIOLI WITH LEMON DIJON CREAM, RED ONIONS, DILL AND CAPERS RECIPE
Provided by rdgplus3
Number Of Ingredients 9
Steps:
- Puree the smoked salmon and cream cheese in a food processor until smooth. Season with salt and pepper. Place a large spoonful of the mixture on the center of each pasta square. Moisten your fingers and rub around the edges of the pasta until it is slightly sticky. Fold over the square to form a triangle. With your fingers, force out any air pockets and press the filling into an even layer, leaving a 1" border. Pinch the edges tightly together to seal the raviolis. Let the raviolis dry for several hours to strengthen the seal; sprinkle them with semolina flour or cornmeal and rest on wax paper in an airtight container. Heat a medium saucepan over medium-high heat. Add the butter and red onions and sauté them until the onions are softened. Stir in the lemon juice, the mustards and cream. Continue simmering until the mixture is reduced by half. Season it with salt and pepper. While the sauce reduces, bring a large pot of water to a gentle rolling boil. Season it heavily with salt; it should taste pleasantly salty. Add the raviolis and cook until the pasta is just done and the contents are heated through, about 5 minutes. Remove the raviolis with a strainer and drain them well. Pour a quarter of the sauce into each of 4 heated shallow pasta bowls. Place two of the raviolis in the sauce with one overlapping the other. Top with a capers and fresh dill sprigs.
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