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Smoked salmon velouté pasta Recipe
by Peter Brown

Smoked salmon velouté pasta

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

Rating: 4/5
Avg. 4/5 1 vote
Prep time: South Africa South african
Cook time: Servings: 4

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

  1. Roll the smoked salmon slices into rolls and set aside.
  2. For the velouté
  3. Place all the ingredients except for the cream into a saucepan and bring to the boil.
  4. Reduce to a simmer and continue cooking for about 30 minutes.
  5. Remove from heat, strain then stir in the cream.
  6. Bring to the boil again and reduce until it forms a smooth, slightly thick sauce.
  7. Cover and keep warm.
  8. Boil pasta according to packet instructions, drain.
  9. Divide pasta between four heated plates.
  10. Spoon velouté over the pasta.
  11. Place salmon rolls around the pasta, give the dishes a twirl of black pepper and serve immediately.