Smoked Salmon Creamy Pasta
- 125 g pasta
- 1 T fresh lime juice
- 1/2 T minced fresh dill (or 1/4t dried)
- 1/2 T butter
- 1/2 T flour
- 2/3 c double cream
- 2 t olive oil
- 1/3 c diced onion
- 1/3 diced yellow pepper (about 50g)
- 1 t minced garlic
- 2.5 T shrimp stock (or wine)
- 1/3 c double cream
- 110 g smoked salmon, cut into 1 (cut into 1" pieces)
- 3/4 t salt
- 1/2 t freshly ground white pepper
1. Bring a large pot of salted water to boil and cook pasta as directed on the package. Drain and toss with dill and lime juice. Set aside.
2. In a small saucepan, melt the butter over low heat. Add flour and stir or whisk until smooth. Gradually stir in 2/3 cup cream. Increase heat to high and continue stirring until boiling. Reduce heat to low and simmer for 10 minutes, stirring occasionally. You’ve just made bechamel!
3. Heat olive oil in a large skillet over medium heat, then saute the onions and yellow peppers until tender. Add garlic and saute for 1 minute more. Pour the wine into the pan, scraping the bottom of the skillet to loosen any bits that have stuck on. Simmer until wine has reduced by half.
4. Combine vegetables with bechamel, remaining cream, and smoked salmon. Slowly bring to a boil.
5. Season with salt and pepper to taste.
6. Add sauce to pasta and toss well to coat. Serve and enjoy.
SJ Note 13 Sept 2009: Wow, this was SO good! I used red bell pepper because it's what we had on hand. This plus bread was a full meal for the two of us. And it smelled and tasted heavenly - definitely going to become a regular feature!
SJ Note: You can use this as a basis for any meat you have that's appropriate for a cream sauce: omit the lime and dill, and carry on with the rest of the recipe.