Smoked Salmon And Capers In A Champagne Sauce For Pasta Food

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PASTA WITH SMOKED SALMON AND CAPERS



Pasta with Smoked Salmon and Capers image

Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite what an Italian might otherwise recommend, I like to serve this dish with freshly grated Parmesan cheese.

Provided by Mitchell Davis

Categories     Milk/Cream     Dairy     Fish     Pasta     Appetizer     Sauté     Quick & Easy     Dinner     Salmon     Summer     Noodle     Capers     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 small onion, chopped
1/4 pound smoked salmon, chopped
1 cup heavy cream (a.k.a. whipping cream)
3 tablespoons capers, drained
Salt and freshly ground black pepper to taste
N/A freshly ground black pepper
1 pound pasta, cooked al dente, drained (reserving about 1/4 cup of the cooking water), and tossed with olive oil
N/A olive oil
Freshly grated imported Parmesan cheese

Steps:

  • In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.

SMOKED SALMON PASTA WITH SCOTCH



Smoked Salmon Pasta with Scotch image

Delicate smoked salmon in a creamy reduction sauce spiked with Scotch -- full of flavor!

Provided by EMMYJAY1

Categories     Seafood     Fish     Salmon     Smoked

Time 45m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package dry penne pasta
1 tablespoon olive oil
1 medium onion, finely chopped
2 cups fish stock
2 cups white wine
3 tablespoons Scotch whiskey
½ pound chopped smoked salmon
2 cups heavy cream
freshly ground black pepper to taste
½ cup grated Parmesan cheese for topping
1 bunch Italian flat leaf parsley, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
  • Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Pour in the fish stock and white wine, and cook until reduced by 1/2.
  • Remove the skillet from heat, and pour in the Scotch whiskey. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the skillet to medium heat, and mix in the salmon. Stir in the cream, and bring the mixture to a boil. Continue to cook and stir until thickened.
  • In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper, and top with Parmesan cheese and parsley to serve.

Nutrition Facts : Calories 579.9 calories, Carbohydrate 48.9 g, Cholesterol 92.4 mg, Fat 28.1 g, Fiber 3 g, Protein 18.1 g, SaturatedFat 15.4 g, Sodium 519.2 mg, Sugar 2.3 g

SMOKED SALMON PASTA



Smoked Salmon Pasta image

This is an awesome pasta that is quick to make and very satisfying. I first copied a recipe from Bon Appetit and then combined it with several recipes from my cookbooks. Over the years I have tweeked it to the recipe it is today. I have used fresh salmon in place of smoked salmon when I have not been able to get smoked salmon, and it was very good as well. Served with a salad it makes a very lovely meal.

Provided by Expat in Holland

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup olive oil
1 cup mushroom, sliced
2 shallots, sliced thinly
1 garlic clove, minced
1 pinch cayenne
1/3 lb smoked salmon, cut into 2-inch pieces
1/4 cup white wine
1 cup heavy cream
2 tablespoons lemon juice
1 tablespoon lemon zest, grated
3 tablespoons capers, drained
1 teaspoon parsley
1 lb linguine or 1 lb spaghetti
1/2 cup parmesan cheese, freshly grated
salt and pepper

Steps:

  • Cook Pasta as directed. Drain.
  • Meanwhile, in a large skillet, heat oil. Add mushrooms, shallots, garlic and cayenne. Saute until veggies are tender.
  • Add white wine and bring to boil. Add cream and bring to boil. Let simmer for 3minutes.
  • Add lemon juice, lemon zest and salmon. Bring to boil and let simmer 1 to 2 minutes.
  • Add capers, parsley, salt and pepper. Mix well.
  • Pour salmon mixture onto hot drained pasta. Toss to mix. Add Parmsean and toss well. Let set for 2 minutes as pasta will absorb any extra liquid.
  • Serve.

SMOKED SALMON AND CAPERS IN A CHAMPAGNE SAUCE FOR PASTA



Smoked Salmon and Capers in a Champagne Sauce for Pasta image

I found this in a magazine, and plan to make it on holidays, so I want the recipe print-out from my cookbook!

Provided by JustJanS

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

20 ml olive oil
2 cloves garlic, crushed
125 ml champagne
250 ml heavy cream
200 g smoked salmon, cut into thin slices
2 tablespoons small capers, rinsed and patted dry
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill

Steps:

  • Heat the oil in a large frying pan and cook the garlic over a medium heat for 30 seconds.
  • Pour in the champagne and cook for 2-3 minutes, or until reduced slightly.
  • Add the cream and cook for 3-4 minutes, or until reduced and thickened.
  • Add the remaining ingredients and pour over the pasta of your choice.
  • Toss through gently and season to taste with salt and freshly ground black pepper.

SMOKED SALMON TARTINES WITH FRIED CAPERS



Smoked Salmon Tartines with Fried Capers image

Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers. Erickson's favorite brand is available at lokifish.com.

Provided by Renee Erickson

Categories     Appetizer     Quick & Easy     Lunch     Salmon     Healthy     Capers     Bon Appétit

Number Of Ingredients 11

1/2 small red onion, very thinly sliced
2/3 cup Champagne vinegar or white wine vinegar
1/4 cup vegetable oil
2 tablespoons capers, rinsed, patted dry
8 slices country-style bread, toasted or grilled
1 cup crème fraîche
Kosher salt, freshly ground pepper
1 freshly ground pepper
1 pound hot-smoked salmon, flaked
1 tablespoon chopped fresh chives
Olive oil (for drizzling)

Steps:

  • Toss onion and vinegar in a small bowl; let stand at least 1 hour to pickle.
  • Heat oil in a small skillet over medium-high heat. Working in 2 batches, fry capers until opened and crisp, about 30 seconds. Drain on paper towels.
  • Spread toasts with crème fraîche and season with salt and pepper. Top with smoked salmon, drained pickled red onion, fried capers, and chives; drizzle with oil.
  • Do ahead: Onion can be pickled 1 day ahead. Cover and chill.

PASTA WITH SMOKED SALMON AND CAPERS



Pasta with Smoked Salmon and Capers image

Serve your salmon-loving friends this elegant and easy pasta dish. For those of you not watching your pennies, substitute caviar for capers. I envy you. We should get together sometime.

Provided by Chardonnay Queen

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 25m

Yield 4

Number Of Ingredients 8

½ (16 ounce) package orecchiette pasta
1 cup cream
2 slices red onion, chopped
6 ounces smoked salmon, cut into strips
½ cup grated Parmesan cheese
1 tablespoon capers
1 tablespoon salted butter
1 tablespoon chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add orecchiette and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.
  • Meanwhile, combine cream and onion in a heavy saucepan over medium-high heat. Simmer for 2 minutes and remove from heat.
  • Gently stir salmon, Parmesan cheese, capers, butter, and parsley into the cream mixture and serve over pasta.

Nutrition Facts : Calories 527.2 calories, Carbohydrate 43.9 g, Cholesterol 107.7 mg, Fat 30.6 g, Fiber 2.2 g, Protein 20 g, SaturatedFat 17.7 g, Sodium 593.5 mg, Sugar 1.5 g

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