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Tiscali Lifestyle Food & Drink
Tagliatelli with smoked salmon
Serves four
Ingredients
5-600 g Tagliatelli
2-3 slices/person Scottish Smoked Salmon
500g fresh mushrooms
200g light cream cheese
500ml light cream or milk
300g freshly grated parmesan regianno
Finely chopped chives or parsley
Method
Wash and slice mushrooms. Steam mushrooms until soft. Place in strainer
and rinse with cold water. Meanwhile cut salmon into 2cm chunks and cook the pasta to your preference.
Now for the sauce. In a large sauce pan, place the cream cheese and part of
the milk/cream. Heat over a moderate flame. Stir with a wisk and the cream
cheese should melt into the cream. Add 200g of the Parmesan in small
parts stirring continually until it melts into the sauce. If the sauce
becomes too thick, cut with additional cream. Once the Parmesan has been
added, mix in the remaining cream, mushrooms and salmon. Simmer for
enough time to warm the mushrooms and salmon.
Place pasta in a large shallow bowl. Cover the pasta with the sauce and
sprinkle each portion with part of the remaining Parmesan. Then sprinkle
with the chopped parsley. Serve with warmed ciabatta and a light red or
hearty white wine!
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