Smoked Salmon Vodka Cream Sauce Recipes

Steps:

• In a large saucepan saute butter and onion with smoked salmon. Once the pan begins to lightly smoke, pull saucepan away from heat source and add the Vodka.n
• When the Vodka has burned off, return the sauce to heat source and mix in the tomatoes, tomato sauce and heavy cream.n
• Season sauce with salt, pepper, nutmeg, and chile pepper. Reduce sauce to desired consistency; serve.n

Steps:

• saute salmon, onions, in butter and oil
• add spices.
• mix in the flour till well blended.
• add vodka let cook 30 seconds
• add milk, cheeses and cream and tomatoes, capers and peppers.
• stir till thickened.
• serve over pasta.

Steps:

• Cook pasta in salted water according to package directions to al dente. Drain and keep warm.
• Meanwhile, in a large saucepan over medium heat, simmer the marinara sauce, dill and vodka for 15 minutes. Add the salmon pieces, peas and cream and heat through.
• Pour sauce over pasta and serve.

Steps:

• In a large saucepan saute butter and onion with smoked salmon. Once the pan begins to lightly smoke, pull saucepan away from heat source and add the Vodka.n
• When the Vodka has burned off, return the sauce to heat source and mix in the tomatoes, tomato sauce and heavy cream.n
• Season sauce with salt, pepper, nutmeg, and chile pepper. Reduce sauce to desired consistency; serve.n

Steps:

• Boil pasta in salted water until al dente. While pasta is cooking, make the sauce. Saute shallot in olive oil in skillet. Add tomatoes (and spinach/kale if desired) and vodka and cook for 2 minutes. Add chicken broth and herbs. Add salmon and gently cook for five minutes. Stir in cream. Add cooked pasta to skillet and coat with sauce. Taste for seasonings, adding salt and pepper as desired. Serve with grated Parmesan and crusty bread.

Steps:

• Beat the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.
• Lay the slices of salmon over plates, then top with the beetroot and a spoonful of the crème fraîche. Top with the salmon caviar, if using, then scatter with the dill. Grind over some black pepper and serve.

Steps:

• In a large saucepan cook onion in the oil over medium heat until soft (5-8 minutes).
• Add broth, cream, vodka and salt and bring to a boil over medium high heat, stirring occasionally until sauce is reduced to 2 cups (45-60 minutes).
• Remove from heat and stir in dill, lemon zest and juice and pepper. Reserve 1/2 cup sauce.
• Add salmon to saucepan and cook over medium low heat until fish is heated through (2-4 minutes).
• Meanwhile cook pasta according to package directions.
• Reserve 1/2 cup pasta water; drain pasta.
• Return pasta to pot and toss with reserved sauce.
• Put pasta in large bowl and spoon fish and sauce over top; toss before serving.

Steps:

• Cook the pasta in lots of boiling, salted water until dente. Drain and set aside.
• In a large skillet, saute garlic in butter over medium heat for 2 minutes, careful not to let the garlic brown or burn. Add vodka and cook a further minute or so for alcohol to evaporate. Add half and half and cream cheese and whisk until the cream cheese has melted into the sauce. Add the pepper and simmer for 2 minutes.
• Add the cooked pasta to the sauce and all of the smoked salmon. Keep tossing and cooking the pasta in the sauce for 1-2 minutes so that the pasta absorbs some of the sauce, but is still coated in a 'runny' and creamy sauce.
• Garnish at table with freshly-grated parmegiano-reggiano cheese and more freshly-cracked black pepper, as desired.

Steps:

• While the linguine is boiling (see page 181), melt the butter in a small wok or a medium skillet. Toss in the scallions, and sauté gently for 1 minute, stirring. Splash in the vodka and let it cook down a little. Tear or cut the salmon into small bite-sized pieces, and stir them into the sauce. Pour in the cream and bring to a simmer. When the linguine is done al dente, scoop it up with a spider and tongs, letting the water drain off, and mix it in with the sauce. Grind pepper generously over the pasta, and stir in the capers and parsley, then spoon it all up into a warm bowl.

Steps:

• Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
• While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.

Steps:

• In a large saucepan saute butter and onion with smoked salmon. Once the pan begins to lightly smoke, pull saucepan away from heat source and add the Vodka.
• When the Vodka has burned off, return the sauce to heat source and mix in the tomatoes, tomato sauce and heavy cream.
• Season sauce with salt, pepper, nutmeg, and chile pepper. Reduce sauce to desired consistency; serve.

Steps:

• Heat oil in a wide frying pan over medium-low heat.
• Add shallot and cook, stirring often, until soft but not brown (about 3 minutes).
• Stir in chopped tomatoes, cover and simmer for 5 minutes.
• Add cream, nutmeg, chopped dill and vodka. Increase heat to high and bring to a full boil. Boil for 1 minute.
• Add pasta to sauce and mix lightly using 2 spoons, until pasta is well coated.
• Remove from heat.
• Add salmon and mix lightly.
• Season to taste with white pepper and garnish with dill springs.