Pasta & Smoked Salmon Saladfish, pasta, salads 3/4 lb smoked salmon cut in strips 2 quart water 3/4 lb linguini or spaghetti; dry 2 tablespoon white vinegar 1/2 cup onion; finely chopped 1 cup whipping cream 3/4 cup dry white wine 1 tablespoon dijon mustard 1/4 cup grated parmesan 1/2 cup fresh parsley spriggs Bring water to boil, cook pasta until tender; drain. As pasta cooks, boil venegar with onion in a frying pan over high heat until vinegar evaporates, about 2 minutes. Add cream, wine and mustard. Boil, uncovered, stirring often, until sauce is reduced to 1-3/4 cups. Add hot drained pasta; lift with forks to coat with sauce. Divide pasta and sauce evenly amoung 4 dinner plates; sprinkle each with 1 tb parmesan. Arrange salmon beside each serving of pasta, garnish with parsley. Season with salt and pepper. Found by Fran McGee Source: Sunset Magazine March 1987 |
