SMOKED SALMON TAGLIATELLE WITH PARMESAN CREAM
There is a general rule that you should never add Parmesan to a fish-based pasta dish, but this is the exception. Serves four to six.
Provided by 16.59
Time 22m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cook the tagliatelle in a large pan of boiling salted water -- the bigger the pan, the less chance of sticking -- giving it a stir occasionally. This can take between eight to 13 minutes from boiling -- check the packet instructions.
- Cut the smoked salmon into long strips and mix with the basil. Pour the cream into a pan and bring to the boil, then boil for one minute until it begins to thicken. Stir in four tablespoons of the Parmesan and season with pepper.
- Drain the pasta and toss with the Parmesan cream, then fold in the smoked salmon and basil mixture until nicely combined. Divide among warmed, wide-rimmed bowls and garnish with extra basil to serve.
TAGLIATELLE WITH SAFFRON, SEAFOOD, AND CREAM
Steps:
- Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
- Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.
HOT SMOKED SALMON WITH AN AMAZING CHILE SALSA
I'm really excited about this one. There are 2 processes when it comes to smoking food: "cold smoking," where things like raw fish, meats and cheeses are put into a smoky environment with no heat source, and "hot smoking," which has the added heat source. It gives great results. All you need is an old cookie tin with a lid, a wire rack that fits inside it or a bit of chicken wire and some uncoated sawdust (the type you get for putting in pets' cages). When you put the tin on your heat source, it will act like a kind of oven - don't get nervous if it seems a bit radical to you, because it's so easy. And imagine how impressed your mates will be when you tell them you've hot smoked the food yourself! PS - A word of warning: this will make your house a bit smoky, so either open the windows to get some fresh air through, put the fan on or have a go at doing it outside on your doll.
Provided by Jamie Oliver
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Special equipment: wood shavings or chips
- Get your cookie tin and place a handful or 2 of wood shavings into the tin, followed by your rosemary and sage sprigs. Place your wire rack in the tin, so it sits about halfway down, or bend some chicken wire to fit. Carefully pierce the lid of the tin 5 or 6 times with a screwdriver.
- Most salmon fillets come around the same size and thickness, so their cooking times are similar. Sprinkle the salmon fillets with salt and rub with a drizzle of olive oil. Then lay them skin side down on top of the wire (this acts like a grill rack) and put the lid on the tin. Place it on the burner, over a medium heat, and cook for 8 to 10 minutes. After a couple of minutes it will start to smoke a bit.
- While the fish is cooking, mix all the salsa ingredients together - you can go as light or as heavy on the chiles as you like.
- When the fish is ready, turn the heat off and leave it to sit for 3 minutes before opening the tin. This will allow any residual smoke and heat to penetrate the fish. Lift the salmon fillets out and place onto individual serving plates. Spoon over some chille salsa and sprinkle with your whole cilantro leaves. Drizzle over some extra-virgin olive oil and serve with the lime halves and the rest of the salsa in a little bowl. Lovely with some new potatoes and a green salad for lunch.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
PENNE WITH SMOKED SALMON AND PEAS
Make and share this Penne With Smoked Salmon and Peas recipe from Food.com.
Provided by Rita1652
Categories One Dish Meal
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in salted boiling water.
- Cook, stirring until the pasta is"al dente".
- Drain the pasta and return it to the warm pot.
- Add the peas, smoked salmon, lemon zest, lemon juice, butter, olive oil,scallions, and stock.
- Simmer till heated through.
- Stir.
- Add salt and pepper to taste.
- Garnish with fresh dill.
Nutrition Facts : Calories 597.6, Fat 12.1, SaturatedFat 3.4, Cholesterol 23.3, Sodium 644.5, Carbohydrate 100.4, Fiber 14.9, Sugar 4.1, Protein 24
SMOKED SALMON TAGLIATELLE
Very quick cooking for anyone. Very delicious smoked salmon Tagliaelle.
Provided by chocolaterocks
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Slice 2 of the leeks long anf fine.
- Heat the 0.5 tblsp of oil in a frying pan.
- Gently fry the onionsin the oil.
- Add the 100g of Philadelphia.
- Add the milk.
- Add the lemon juice.
- Stir it on a low heat.
- When soft pour it over the drained Tagliatelle.
- Add the 125g of sliced smoked salmon and ad the freshly grind pepper.
- Serve on nice plate to eat.
TAGLIATELLE WITH SMOKED SALMON
This quick-fix 1-dish meal is from the *Italian Cookbook 2* of the Australian Womens Weekly cookbook series, is definitely company-worthy & showcases 3 of my favorite ingredients - fresh asparagus, smoked salmon & leek. The sauce is rich & the dish follows the Italian tradition of a lrg portion of pasta that is lightly sauced & then served w/an Italian salad + garlic bread. (Time does not include time to cook the asparagus as cooking method is optional). *Enjoy* !
Provided by twissis
Categories One Dish Meal
Time 30m
Yield 6 1-Dish Servings, 6 serving(s)
Number Of Ingredients 13
Steps:
- Boil, steam or microwave asparagus pieces til tender, drain well & set aside.
- Heat butter in a lrg skillet & add leek + garlic. Cook over med-heat (stirring) till leek is soft.
- Reduce heat to simmer. Add brandy, cream, tomato paste & Tobasco sauce. Simmer gently (uncovered) for approx 5 min or till slightly thickened.
- Add asparagus, salmon + dill. Stir to mix, season w/salt & pepper to taste & remove from heat.
- While you prepare the sauce, add pasta to a lrg pan of boiling water. Boil (uncovered) till just tender & drain well.
- Divide cooked pasta & sauce among 6 bowls or dinner plates & sprinkle ea with 1/2 tsp capers. Serve immediately.
- NOTE: If you are not going to have a use for the remains of a can of tomato paste & are at all like me, leave it out & do what works for me. Seed & dice a lrg tomato & add to the sauce in place of & at the same time you would have added the tomato paste. :-).
Nutrition Facts : Calories 662.5, Fat 37.2, SaturatedFat 21.5, Cholesterol 180.1, Sodium 408.2, Carbohydrate 60.5, Fiber 3.7, Sugar 2.9, Protein 19.7
SMOKED SALMON CARBONARA
If you've got leftover smoked salmon trimmings, use them up in this creamy, indulgent pasta dish
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 10m
Number Of Ingredients 8
Steps:
- Cook the spaghetti. Meanwhile, melt the butter in a small pan, add the garlic and gently sizzle for 1 min. Remove from the heat.
- Lightly beat the cream, eggs, softened garlic and half the Parmesan in a bowl. Stir in the smoked salmon trimmings.
- Drain the pasta well and return to the pan. Add the salmon mixture and the chives, then toss well so the heat from the pasta lightly thickens the sauce. Serve scattered with the remaining Parmesan and plenty of black pepper.
Nutrition Facts : Calories 961 calories, Fat 57 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 3.39 milligram of sodium
LEMONY SMOKED SALMON & SPINACH TAGLIATELLE
Reader Rachel May shares her speedy recipe for silky pasta with greens, zesty lemon, basil and cream cheese
Provided by Good Food team
Categories Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions. Meanwhile, heat the oil in a large saucepan and cook the garlic for 1-2 mins until softened. Add the spinach and continue to cook until just wilted. Stir through the cream cheese, lemon zest juice and, and some black pepper.
- Drain the pasta but reserve a few spoonfuls of the cooking water. Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little. Toss together and season with more pepper, to taste, before serving.
Nutrition Facts : Calories 756 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 4.4 milligram of sodium
SALMON TAGLIATELLE
A nice light dinner which the kids love
Provided by linzmilner
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 190C 170C/fan, cook salmon as oer instructions on packet, meanwhile bend each spear unitl it snaps, discard the ends and cut in half.
- cook the pasta as per pack instructions, add the vegetables and return to the boil, simmer for 4 minutes.
- Falke the salmon fillets, drain the vegetables and pasta, mix with the salmon, creme fraiche and lemon zest, season with black pepper
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SMOKED SALMON & BEETROOT | JAMIE OLIVER SALMON RECIPE
From jamieoliver.com
Servings 4Total Time 15 minsCategory StartersCalories 201 per serving
- Peel and finely grate the horseradish. Stir 1 tablespoon into the crème fraîche, add a splash of red wine vinegar, then season to taste with sea salt.Scrub the beets clean, reserving any nice leaves, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
- Divide the smoked salmon between plates, followed by a spoonful of the horseradish sauce, the beets and any reserved leaves, and some cress.Drizzle with a teaspoon of extra virgin olive oil and a pinch of black pepper, then serve with an extra grating of horseradish, if you like.
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