Pasta & smoked salmon salad

Yield: 4 Servings

Measure 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

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

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