Smoked Salmon Tagliatelle Recipes

Steps:

• Boil, steam or microwave asparagus pieces til tender, drain well & set aside.
• Heat butter in a lrg skillet & add leek + garlic. Cook over med-heat (stirring) till leek is soft.
• Reduce heat to simmer. Add brandy, cream, tomato paste & Tobasco sauce. Simmer gently (uncovered) for approx 5 min or till slightly thickened.
• Add asparagus, salmon + dill. Stir to mix, season w/salt & pepper to taste & remove from heat.
• While you prepare the sauce, add pasta to a lrg pan of boiling water. Boil (uncovered) till just tender & drain well.
• Divide cooked pasta & sauce among 6 bowls or dinner plates & sprinkle ea with 1/2 tsp capers. Serve immediately.
• NOTE: If you are not going to have a use for the remains of a can of tomato paste & are at all like me, leave it out & do what works for me. Seed & dice a lrg tomato & add to the sauce in place of & at the same time you would have added the tomato paste. :-).

Steps:

• Slice 2 of the leeks long anf fine.
• Heat the 0.5 tblsp of oil in a frying pan.
• Gently fry the onionsin the oil.
• Add the 100g of Philadelphia.
• Add the milk.
• Add the lemon juice.
• Stir it on a low heat.
• When soft pour it over the drained Tagliatelle.
• Add the 125g of sliced smoked salmon and ad the freshly grind pepper.
• Serve on nice plate to eat.

Steps:

• Cook the tagliatelle according to packet instructions.
• Meanwhile, fry the garlic in butter for 2 minutes Add the wine and boil for 3 minutes Add the cream and simmer for 2 minutes
• Drain the pasta and return to the pan. Fold in the sauce with half the sliced salmon, the spinach leaves and dill.
• Transfer to a large platter and top with the remaining salmon.

Steps:

• Bring clam juice and cream to boil in heavy large skillet over high heat. Reduce heat and simmer until mixture thickens enough to coat spoon, whisking occasionally, about 10 minutes. Whisk in dill and lemon juice. Add tagliatelle and toss to coat. Remove skillet from heat. Add salmon; toss to combine. Season to taste with salt and pepper.
• Divide pasta among 4 plates. Serve with lemon wedges.

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large saucepan and cook the garlic for 1-2 mins until softened. Add the spinach and continue to cook until just wilted. Stir through the cream cheese, lemon zest juice and, and some black pepper.
• Drain the pasta but reserve a few spoonfuls of the cooking water. Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little. Toss together and season with more pepper, to taste, before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
• Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes.
• Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.