Recipe by J C
Top Review by Carolyn'skitchen
The bomb diggity! I went searching becuase we catch a lot of fish and smoke ourselves and I often wonder what else can I do with it besides laying it on top of a bunch of salad greens. This dish was a HUGE HIT at the family dinner table with children ages 6, 10, 12 - who all asked for seconds. I am the type that doesn't measure and made the recipe for the family of 5 and have one serving left over. roasted two very small onions harvested from my own garden in toaster oven, made a beschemel with 2T of butter & 2 T of flour and added approx 2 C of Half & half because I didn't have cream handy and added approximately 1/4 c of the grated parmessan cheese I had on hand, knowing they would sprinkle more on top. Salt, pepper and dried dill to taste. Added to 1 lb of bowtie pasta. Everything modified to what I had on hand. Saucy enough and not overly cheesey. A keeper! thanks JC for a wonderful recipe!
- 12 ounces penne pasta
- 6 ounces smoked salmon
- 2 tablespoons olive oil
- 1 tablespoon garlic
- 3 tablespoons butter
- 1 1⁄2 cups whipping cream
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 ounces green onions
- 2 ounces parmigiano-reggiano cheese
- 2 sprigs dill
Directions See How It's Made
- Cook pasta in boiling salted water until al dente (firm to the bite, but not cooked all the way through.) Drain and set aside.
- Saute garlic in olive oil over medium heat.
- Cook until the garlic begins to sweat, but doesn't turn brown.
- Add butter.
- Once butter melts, add cream and bring to a simmer.
- Add the pasta and keep simmering.
- Then add the smoked salmon (cut into 1" cubes) and half of the cheese.
- Toss well until the cheese is incorporated into the sauce.
- Cut the green onions into 1/2" pieces.
- Coat in olive oil and broil in the oven.
- You can do this before cooking the pasta.
- Add the roasted green onions into the sauce.
- Season with salt and pepper.
- Serve in a large bowl or on a plate.
- Garnish with the remaining cheese and dill.
- Serves 2.