Smoked Salmon and Garlic Cream Cheese Sauce Pasta

smoke salmon cream cheese pasta capers onion

I am between holiday gatherings with a fridge full of leftovers, including those of the appetizer variety. Such circumstances have provided a quick yet lush meal like this one using smoked salmon.

Here I’ve used a chive-and-onion-flavoured cream cheese which was totally rad, though plain will work just as well. Also, some fresh herbs like dill or chives would be a great addition to this recipe. I didn’t do it because I didn’t feel like leaving my home and interacting with people today in order to obtain some.

??????????I do not work for this company but I enjoy their product.

Smoked Salmon and Garlic Cream Cheese Sauce Pasta

Inspired by Chef Michael Smith

Serves: 4
Time: 25 minutes

  •  1/4 of a red onion, sliced into thin rings or pieces (optional)
  • 500 g dry pasta (I used farfalle, the bow-tie pasta)
  • 1 tsp olive oil
  • 3 cloves garlic, minced
  • 250 ml milk
  • 200 g cream cheese (plain or a savoury flavour like herbs or chives)
  • spoonful of some sort of mustard (I had honey spice)
  • freshly cracked black pepper, to taste
  • juice of half a lemon, or more
  • 200 g smoked salmon, cut into strips
  • capers, to taste

 

  1. If you will be including them, place the onion slices into a bowl of cold water and leave them for 5-10 minutes.  This takes some of the bite out of the onion so that it doesn’t overpower the other ingredients.  Drain, rinse quickly in more cold water, then drain again and set aside.
  1. In a big pot of salted, boiling water, start cooking pasta according to package directions for slightly under al dente.
  1. In a large pan over medium heat, fry the garlic in 1/2 tsp oil for 20 seconds when the garlic becomes fragrant.
  1. Stir in the milk, cream cheese, and mustard into the pan until all is melted into a nice creamy sauce.  Depending on the type of cream cheese or mustard or pan or etc used, you may need more milk.

??????????
If empty spaces left by stirring take too long to fill in by themselves, the sauce is too thick and needs more milk.

  1. Drain the pasta then stir it into the large pan with the sauce.  Also stir in black pepper, to taste, as well as lemon juice.  If the pasta seems a bit dry (i.e. if you didn’t quite give the pasta enough time in the pot and it’s absorbing everything as it finishes cooking in the pan), add a bit more milk.
  1. Turn off the heat then add the salmon pieces to the pasta mixture and fold them in gently.

??????????Just a reminder of the beautiful colour smoked salmon has before it is shrouded in white sauce.

  1. Serve the pasta topped with the onions and as many capers as you want.
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