Smoked salmon velouté pasta Recipe
The secret of this dish is in the sauce or velouté, which is basically a creamy cheese sauce that adds a whole new dimension to pasta and can be used in a number of other dishes..
The smoked Salmon adds a great smokey taste to this dish
I found this on Iafrica and its great
Ingredients
- 400g thinly sliced smoked salmon (or 16 slices)
- 1 packet of tagliatelli pasta
- For the velouté
- 1 litre chicken or vegetable stock
- 2 cloves of garlic, peeled, crushed and finely chopped
- ½ cup coarsely chopped basil leaf
- 3x 100g wedges of Danish blue cheese
- 150ml fresh cream
Directions
- Roll the smoked salmon slices into rolls and set aside.
- For the velouté
- Place all the ingredients except for the cream into a saucepan and bring to the boil.
- Reduce to a simmer and continue cooking for about 30 minutes.
- Remove from heat, strain then stir in the cream.
- Bring to the boil again and reduce until it forms a smooth, slightly thick sauce.
- Cover and keep warm.
- Boil pasta according to packet instructions, drain.
- Divide pasta between four heated plates.
- Spoon velouté over the pasta.
- Place salmon rolls around the pasta, give the dishes a twirl of black pepper and serve immediately.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 4 servings | |
| Calories 552 | |
| Calories from Fat 375 | 68% |
| Total Fat 42.34g | 53% |
| Saturated Fat 21.63g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 1356mg | 56% |
| Potassium 612mg | 17% |
| Total Carbs 4.38g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.95g | 1% |
| Protein 37.64g | 60% |
