Spaghetti With Smoked Salmon And Mascarpone Food

SMOKED SALMON ROLLS WITH ARUGULA, MASCARPONE, CHIVES, AND CAPERS

Steps:

• Mix the mascarpone with 1 tablespoon of the capers, 1 tablespoon of the chives, and the lemon juice. Season with salt and pepper.
• Lay the salmon slices out on a cutting board so that they are all arranged with a short side facing you, with plenty of space above and below each slice. (If necessary, fill and roll the slices in batches).
• Put a spoonful of the mascarpone mixture on the narrow end of 1 slice. Lay 2 arugula leaves, fanned slightly apart, across the mascarpone, so that the tips of the leaves will project several inches from one end of the roll, and roll up the salmon. Stand the roll upright, the arugula leaves pointing upward, on a platter large enough to hold all 24 rolls. Repeat the process with the remaining slices. Cover and refrigerate until serving.
• Remove from the refrigerator, sprinkle with the remaining 1 tablespoon each capers and chives, and serve.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
• Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
• Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
• When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
• Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

SPAGHETTI WITH SMOKED SALMON

Steps:

• Heat the oil in a large nonstick frypan.
• Add the finely sliced mushrooms and fry them over gentle heat for 4 to 5 minutes, until they are softened but not coloured.
• Pour the white wine into the pan.
• Increase the heat and boil rapidly for about 5 minutes, until the wine has reduced considerably.
• Stir in the herbs and soy cream or fromage frais.
• Fold in the salmon and reheat gently, but do not let the sauce boil or it will curdle.
• Stir in pepper and lemon juice to taste.
• Cover the pan and keep the sauce warm.
• Cook the pasta in a large saucepan of lightly salted boiling water until just tender.
• Drain, rinse thoroughly in boiling water and drain again.
• Turn into a warmed serving dish and toss gently with the salmon sauce before serving, garnished with chives.

PASTA WITH SALMON AND MASCARPONE

Steps:

• Cook the pasta in boiled water until done.
• Chop the salmon in big pieces.
• Heat the olive oil and lightly cook the salmon for 2 minutes. Turn the heat to low and add the mascarpone cheese. When mascarpone is melted add the dill.Mix well.
• Drain the pasta and add them into the sauce. Mix well.
• Serve immediately and add the pepper on top!

EASY SMOKED SALMON PASTA

Steps:

• Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
• Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

SMOKED SALMON SPAGHETTI WITH CHILLI & LEMON

Steps:

• Cook the spaghetti for 10 mins or following pack instructions until al dente.
• Meanwhile, heat the oil in a wok or large frying pan and briefly fry the chilli to soften it.
• Drain the spaghetti, reserving a little of the water, then tip into the wok and, using 2 wooden spoons, toss in the chilli oil until well mixed. Add the salmon, lemon zest and chives or onions, then toss again. Season and add lemon juice to taste.