Smoked Salmon Cream Sauce Fettuccine
Angel Hair Pasta with Smoked Salmon
Shrimp Pasta with Cognac Sauce & Smoked Salmon
Pasta with Smoked Salmon, Paste al Salmone Affumicato
Smoked-Salmon Cream Sauce
Pasta in a Smoked Salmon Cream Sauce

Smoked Salmon Cream Sauce Fettuccine

1/4 lb sliced Smoked Salmon, cut into 1/4" pieces
4 oz Cream Cheese
1 cup Milk
1/2 cup cooked fresh Peas
1 large Green Onion, including green tops, finely sliced

2 tsp Lemon Juice
1 tsp fresh Dill, finely chopped
1/3 cup Parmesan Cheese, freshly grated
1 1/4 lb fresh Spinach Fettuccine

In a medium sauce pan, combine cream cheese and milk. Heat, stirring
until mixture is smooth. Stir in smoked salmon, peas, onion, lemon
juice, and dill. Cook to heat through. Remove pan from heat. Stir in
cheese. Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen spinach
fettuccine, or 8 ounces dried. Drain. Toss sauce with pasta. Serves in
4 main dishes or 6 appetizer servings.

Source: <http://www.fishermansexpress.com/smoked-sauce.html>



Angel Hair Pasta with Smoked Salmon

Topping
8 oz Smoked Salmon
8 oz Heavy Cream
1 cup Sour Cream
4 sprigs fresh Dill Weed

Sauce
16 oz Angel Hair Pasta
1 quart Heavy Cream
1 cup Clam Juice
1 cup dry White Wine
6 whole Garlic cloves, peeled
2 tsp whole Black Peppercorns
2 Tbsp Dill Weed
1 Tbsp Champagne Vinegar
3/4 cup grated Parmesan Cheese
2 tsp Salt

In generous sauce pot, reduce one quart heavy cream at a gentle simmer
until it is half its original volume. Meanwhile, in a separate smaller
pot, combine clam juice, wine, garlic, peppercorns, salt, dill and
vinegar. Reduce at a rolling boil to half its original volume, then
strain. Dispose of garlic and peppercorns.

Add wine reduction to reduced cream and reserve. With electric mixer,
whip 8 oz heavy cream to medium peaks. Add sour cream and whip until
blended. In boiling, lightly salted water, cook pasta. Drain in
colander and cool by running cold water through it to halt cooking.

In a 10-12" saute pan, heat cream/wine sauce to a boil, then whisk in
parmesan cheese until well blended (sauce will continue to reduce
quickly). Add cooked pasta to sauce and toss to coat evenly. Divide
between 4 dishes, topping each with 2 oz smoked salmon, a dollop of
creme fraiche and a sprig of dill.

Serves 4.

Source: <http://www.fishermansexpress.com/angel.html>



Shrimp Pasta with Cognac Sauce & Smoked Salmon

Makes 4 Servings
cuisine: American
meal type: Entree
technique: Boiled, Sauteed

Start the holidays off right with this tantalizing shrimp recipe. This
is a perfect dish for family and friends to gather around for the
joyous holiday season!

1 lb. Asian Garden black tiger shrimp
1lb. Angel hair pasta
1/4 cup Unsalted butter, melted
4 oz. Smoked salmon, diced or salmon caviar
2 Tbsp Olive oil
Cognac Sauce
One Large leek
1 quart Heavy cream
1/4 cup Cognac

Peel and devein shrimp; set aside.

Cognac Sauce
Cut leek in half lengthwise; discarding tough green tops. Wash
thoroughly. Chop and put in heavy saucepan; add cream. Bring to a boil,
reduce heat and cook at a slow boil until reduced and thickened, about
30 minutes. Add cognac and cook 7 minutes. Remove from heat and puree
in blender or food processor to make a smooth sauce. Adjust seasonings.
Keep warm.

To Cook Shrimp
Brush shrimp with olive oil and broil or grill, 3 or 4 inches from
heat, until opaque; turning once. Gently toss pasta with cream sauce
and diced smoked salmon or caviar. Asparagus tips or chives, optional.
Mound pasta on warmed serving plates; top with shrimp and garnish with
asparagus trips or chives; if desired.

Source: Courtsey of Ocean Garden

Source:
<http://www.aboutseafood.com/recipes/recipe_detail_image~id~253.cfv>



Pasta with Smoked Salmon, Paste al Salmone Affumicato

>>From Kyle Phillips

1/2 pound pasta, either penne or a strip variety such as linguine.
1/4 to 1/3 pound thinly sliced smoked salmon, shredded
1/2 a shallot, thinly sliced
2 tablespoons unsalted butter
A sprinkling of good vodka, brandy, or whisky (which ever you prefer,
about a tablespoon)
1/2 cup whipping cream (unwhipped)
Salt & pepper to taste
1 tablespoon minced parsley
Optional: several leaves finely shredded radicchio (arugola); stir them
in with the salmon

Bring the pasta water to a boil and salt it; in the meantime prepare
the other ingredients. Cooking the sauce will take 5-7 minutes, so
check the cooking time of the pasta and begin the sauce about 8 minutes
before the pasta will be ready.

Start by sauteing the shallot in the butter until it wilts, then add
the salmon and cook a minute or so more, stirring, until it lightens in
color. Sprinkle in the liquor (vodka will add a crisper note, and
brandy a slightly sweeter one), stir until it is evaporated, and stir
in the cream. Heat through, check seasoning, and it's ready; sprinkle
the parsley over it at the very end, just before you use it to sauce
the pasta.

This is, as I said, off the top of my head; feel free to vary the
proportions to suit your taste. It will, in any case, serve 2.

Source: <http://italianfood.about.com/od/fishsauces/r/blr0045.htm>



Smoked-Salmon Cream Sauce

Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :0:15
Categories : Make-Ahead Dishes Pasta & Pasta Sauces
Sauces & Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces cream cheese
1 cup milk
1/4 pound sliced smoked salmon -- cut into 1/4" pieces
1/2 cup cooked fresh peas
1 large green onion, including green tops -- finely
sliced
2 teaspoons lemon juice
1 teaspoon fresh dill -- finely chopped
1/3 cup Parmesan cheese -- freshly grated

In a medium saucepan combine cream cheese and milk. Heat, stirring, until
mixture is smooth. Stir in smoked salmon, peas, onion, lemon juice, and
dill. Cook to heat through. Remove pan from heat. Stir in cheese. Use
immediately or cool to room temperature and refrigerate or freeze (see
Timesaver Tip). To serve: Cook 1-1/4 to 1-1/3 pounds fresh or
fresh-frozen spinach fettucine, or 8 ounces dried, following package
directions. Drain. Toss sauce with pasta.

Makes 2 cups (4 main dish or 6 appetizer servings).

* Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 1 month. To
serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost
setting, stirring several times, or thaw in refrigerator 8 to 24 hours.
Gently warm sauce in a saucepan or microwave oven on 50% power until
warmed through, 3 to 5 minutes, whisking frequently and vigorously to
bring sauce to a creamy consistency.

Source:
<http://www.recipesource.com/side-dishes/sauces/13/rec1304.html>



Pasta in a Smoked Salmon Cream Sauce

1 lb. cooked pasta
1/4lb smoked salmon
1/2 lb. butter
1/2 lb. Asparagus tips
1/4 c. grated parmesan cheese
2 pints heavy cream
1/2 bunch chopped parsley

In a sauce pan, heat cream and bring to a boil and butter. Reduce. Add
salmon and asaragus, Bring a pot of water to a boil, drop in pasta, and
cook five minutes. Drain the pasta, and add to the sauce. Then mix in
cheese, chopped parsley, salt and pepper.
Source: <http://www.kktv.com/recipes/recipes/2001762.html>


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