![]() I'm sure jalapeños with fish is blasphemy as well. The folks that wrote poo-poo reviews that using fresh parmesan and (red) onions with fish is hilarious. ![]() ![]() Loved this recipe.Īnd we used 2 x Echo Falls Smoked Salmon which is awesome in this recipe. The gently cooked onion added a touch of sweetness. This was excellent! Used linguine and followed the recipe to a T. If I were to do over again the only tweak I would make is finish with fresh chopped parsley for presentation and maybe a little lemon zest. I offered smoked Maldon sea salt separately as another cook suggested. It added a pop of colour and really enhanced the flavour of the dish. I did add 3 tablespoons of freshly chopped dill just before plating. I didn’t add the Parmesan cheese as the cream sauce was perfect. Might be better with shallots, and only a small amount (1/4 cup would be enough). I thought I would try something a little different, but I like my version better than this one. I have made my own version of smoked salmon/caper pasta for several years - make a butter/flour roux, then add cream and milk and let thicken, then add smoked salmon, capers, parmesan - excellent. There does not appear to be a consensus on the internet as to what constitutes a small onion the small onion I chopped yielded at least 2 cups, which appeared excessive, so I just used one cup, and and let them cook long enough to be very soft and somewhat carmelized. The onion overpowered the salmon flavor - the recipe calls for one small onion.
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