Pasta Dishes forum: Smoked Salmon Sauce with Pasta
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This is one of those recipes that I’ve combined several…so bear with me. It’s almost like an Alfredo sauce, but lighter and you don’t need much. Don’t get turned off with the amount of wine and vodka as it really does cook off. I usually serve this over Penne, but just recently I used it to top homemade Lobster Ravioli…and it was really good! This is enough sauce for about 1 lb of pasta (about 4 appetizer servings)
1 tablespoon Olive Oil
1½ tablespoons Butter
1 medium onion chopped fine
2 oz of Proscuitto - chopped
2 cloves Garlic minced
1 cup of fish stock (or chicken stock) *see note
1 ¾ cups of white wine
¾ of a 15oz can of diced tomatoes
2 cups of heavy cream
1 oz of Vodka
3oz of Cream Cheese
8 oz of Smoked Salmon (Lox)
3 ozs of frozen peas (a couple of handfuls)
Pepper to suit your taste
A few sprigs of parsley chopped fine
Sprig of fresh Dill chopped fine (optional)
A few green onions chopped for garnish
½ cup of grated parmesan cheese for topping
Combine your Olive Oil and Butter in a large saucepan. Add the Onions, Garlic and Proscuitto. Saute until the onion is soft and transparent. Add the fish stock, white wine and diced tomatoes. Simmer gently until the mixture is reduced to just over half. (it takes a little while)
Add the Cream and simmer until the mixture is semi-thickened. Keep an eye on it and give it a stir every once and a while. When it’s gotten to a nice sauce consistency…add the vodka. Add in the Cream cheese until it's melted. Chop the smoked salmon into 1 inch pieces and add it to the sauce.
Simmer everything on low for about 5 minutes and add the peas, parsley and dill (optional). Add some pepper and salt if desired, but I tend to stay away from the salt as the fish stock and salmon are loaded with it.
At this point you can take it off the heat and if you’re making it in advance just wait until you’re ready to prepare your pasta. When the pasta is cooked…give it a fast little warm-up and a few stirs. It’s really flavorful to sit your cooked pasta in the sauce before serving then serving a drizzle of the additional sauce over it. Top with the Parmesan cheese.
I really like these “Better than Boullion” bases. As well as Beef, Chicken and Ham, they also have a lobster and a clam base. They’re sold in the soup section of the grocery store and are a liquid paste. This can be used for the fish stock. Add more along with way if you feel it needs more seasoning.
|I promise you that the sauce is far more appetizing than the photo!|
|A tip! I was making Lobster Ravioli for this sauce. Save your shells and boil them with 1 onion/1 stalk of celery and a couple of cloves of garlic for a nice fish stock!|
|Thank you kat.|
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