-
Smoked salmon velouté pasta
Prep: 10 min Cook: 35 min Servings: 4by Peter Brown100 recipes>The secret of this dish is in the sauce or velouté, which is basically a creamy cheese sauce that adds a whole new dimension to pasta and can be used in a number of other dishes.. The smoked Salmon adds a great smokey taste to this dish I found this on Iafrica and its great Ingredients
- 400g thinly sliced smoked salmon (or 16 slices)
- 1 packet of tagliatelli pasta
- For the velouté
- 1 litre chicken or vegetable stock
- 2 cloves of garlic, peeled, crushed and finely chopped
- ½ cup coarsely chopped basil leaf
- 3x 100g wedges of Danish blue cheese
- 150ml fresh cream
Directions
- Roll the smoked salmon slices into rolls and set aside.
- For the velouté
- Place all the ingredients except for the cream into a saucepan and bring to the boil.
- Reduce to a simmer and continue cooking for about 30 minutes.
- Remove from heat, strain then stir in the cream.
- Bring to the boil again and reduce until it forms a smooth, slightly thick sauce.
- Cover and keep warm.
- Boil pasta according to packet instructions, drain.
- Divide pasta between four heated plates.
- Spoon velouté over the pasta.
- Place salmon rolls around the pasta, give the dishes a twirl of black pepper and serve immediately.
Similar Recipes
Leave a review or comment