Pasta & smoked salmon salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Smoked salmon cut in strips |
| 2 | quarts | Water |
| ¾ | pounds | Linguini or spaghetti; dry |
| 2 | tablespoons | White vinegar |
| ½ | cup | Onion; finely chopped |
| 1 | cup | Whipping cream |
| ¾ | cup | Dry white wine |
| 1 | tablespoon | Dijon mustard |
| ¼ | cup | Grated parmesan |
| ½ | cup | Fresh parsley spriggs |
Directions
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 1-¾ 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