Highland Pasta With Smoked Salmon Recipes

Steps:

• Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
• Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

Steps:

• Melt butter in a frying pan add the onion and saute over a low heat until soft. takes about 7 minutes.
• Add the crushed garlic and mushrooms and cook for a further 2-3 minutes.
• Next mix the flour and curry powder together and stir this into the butter to soak up the juices.
• Gradually add the white wine, stirring briskly after each addition and when all the wine is added cook for a further 3 minutes.
• Finally, add the creme fraiche.
• Whilst the cooking the onions etc. place a large saucepan with plenty of lightly salted water on to boil and cook the pasta for 10 minutes.
• Tear little pieces of smoked salmon and add them to the sauce once the sauce is cooked. Serve immediately. Add the salmon at the very last minute before serving.