Just was given a pound plus of smoked salmon.

1. Any suggestions for a linguini recipe with flair?

2. Can one freeze a salmon sauce for future consumption?

Many thanks in advance.

Dwight

Dwight asks:

Just was given a pound plus of smoked salmon.

1. Any suggestions for a linguini recipe with flair?

Me, I'm lactose intolerant but before I became so I had a nice linguine sorta
carbonara with diced smoked salmon thrown in in the last minute or two.

My latest 'speriment with pasta and salmon was very simple - a sautee of garlic
and onions and minced mushrooms in olive oil with some oregano, turn down the
heat and briefly simmer diced smoked salmon. Take off the heat, drizzle with a
little extra EVOO, toss in the pan and turn over a plate of long pasta - I
prefer fettucine to linguine - give it a healthy crank or two of black pepper
and Bob's your uncle.

2. Can one freeze a salmon sauce for future consumption?

Depends on the sauce. I suspect a salmon-augmented carbonara or alfredo would
hold up for a while (hint: after freezing top the container with either cream
or water to slow freezer burn), but the sauce/concept I outlined above wouldn't
freeze worth a damn.

Best,

Marc

In article ,
Dwight wrote:

Just was given a pound plus of smoked salmon.

1. Any suggestions for a linguini recipe with flair?

I don't have any specific recipe to supply, but your request brought
back the memory of a wonderful meal I had this past summer. We were
vacationing in Port Angeles, WA (on the Olympic Peninsula), and on one
evening we stopped in at Bella Italia for dinner. I ordered their
smoked salmon ravioli in sun dried tomato and dill sauce. The sauce was
cream based, but light and delicate. Not cloyingly rich, as some
seafood pasta sauces can be. Incredible stuff. Maybe you can improvise
something along those lines.

--
Julian Vrieslander

Dwight wrote:

Just was given a pound plus of smoked salmon.

1. Any suggestions for a linguini recipe with flair?



Here's a recipe I tried last night and liked:

SMOKED SALMON PASTA
( serves 4)

3 tbs butter
8 to 10 oz. smoked salmon (not lox), cut into 1/2 inch dice
2 ox prociutto, diced
3/4 c heavy cream
1/4 tsp white pepper
1 tbs minced chives
1/2 c grated Parmesan cheese
1 lb fettucine or linguine

Start cooking the noodles.

Melt butter and add salmon and prociutto. Cook for a minute or two.
Over a low heat, stir in cream, pepper and chives. Cook for a few
minutes until the sauce thickens slightly. Stir in the parmesan cheese
so that the sauce thickens a little more. Mix with noodles.