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Tagliatelle of Salmon and Smoked salmon

(for 4)


700g (1 ½ lbs) Fresh Salmon
110g (4oz.) Smoked Salmon
2 Shallots
1 tablespoon Tomato Puree
600g (1 ¼ lbs) Tagliatelle (Fresh if possible)
100g (4oz.) Crème Fraiche
1 Glass white Wine (optional)
40g (1 ½ oz) Butter
Trim the fresh salmon of all skin and remove the bones.
Put the skin into a pot with about 225ml (8 oz.) water and simmer for 15 mts to make a light stock.
Cut the salmon into small cubes and season well with salt and pepper.
Melt a little butter in a non-stick pan and fry these pieces of salmon until lightly cooked. Put to one side.
Peel and slice the shallots thinly and cook in the remaining butter in a lidded pan until soft.
Add the wine and the drained stock to this pan and simmer together.
Add the puree and crème fraiche to the pan and boil together until the sauce thickens a little. Add this sauce to the salmon in the pan and bring up to a gentle simmer.Cut the smoked salmon into little slivers and add to the pan just to heat through. This is now ready to serve.
Cook up the Tagliatelle according to instructions on packet.
(The fresh only takes 4 mts.)
Taste the sauce (it probably wont need seasoning)
Serve either like the Italians by mixing all together in a large pot before doling out or as we do by serving a bed of tagliatelle with a serving of salmon in the middle.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef