Angel Hair Salmon
Angel Hair Salmon
Ingredients
12 oz angel hair pasta (dry pasta)
4 oz smoked salmon (chopped into thin slices)
½ tablespoon lemon juice
1 clove of garlic
4 oz freshly grated parmesan cheese
4 tablespoons margarine
¼ cup of flour
2 cups of milk (1% or 2% is fine)
4 tablespoons of heavy cream
¼ teaspoon of salt
freshly ground pepper
(Should serve 4 people)
Instructions
Chop up the smoked salmon.
Get the water boiling for the pasta.
Heat up the pasta bowls if you can.
Make the white sauce by melting the margarine in a saucepan over a low heat. (Stainless steel is best as you can use a metal whisk with it – you need to be able to whisk the sauce.)
Mix the flour into the margarine off the heat with a whisk. Now add in the milk, whisk and put back on high. Keep whisking every few seconds. Once it starts to boil and thicken turn it down. Watch the sauce so it does not burn. Keep whisking.
Once the consistency is thick enough to coat the pasta. Add the heavy cream and half of the parmesan cheese. Keep the sauce warm. Add pepper to taste and the garlic and lemon juice. Then add the smoked salmon and stir in. Keep the sauce on low.
By now the water for the pasta should be boiling. Add in the salt. Add in the pasta. It should only take a few minutes to cook.
Once the pasta is done, then drain it and put it back in the pan. Now mix the sauce in with the pasta heating it a little. (If the sauce seems too thick then add in a little milk. It should gently coat the pasta, but not be too thin.) Serve quickly into the heated bowls. Sprinkle the remaining cheese over the pasta and extra pepper if you like and enjoy eating it.