Posted on November 02, 2013
Using smoked salmon recipes for a main course makes a statement with the distinctive taste that sets it apart from the ordinary. North Atlantic salmon is available as well as wild Alaskan Sockeye salmon. Both can be prepared hot or cold smoked with unique spice blends for their characteristic flavor. The following main dish pasta recipe uses the smoked salmon combined with crème fraiche and herbs to complement the flavor.
Boil wine in medium saucepan until reduced to ¾ cup, about 8 minutes. Remove wine from heat and whisk in crème fraîche.
Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, and then return to pot.
Pour crème fraîche mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve.
Sugartown Smoked Specialties, Inc. offers smoked salmon, and has an expertise smokehouse staff who pays particular attention to detail in preparing their smoked foods. The result is exceptional tasting smoked seafood, fowl, pork, and other specialties offered by Smokedfoods.com. Products are available on line, and at their retail location in Chester County, Pennsylvania.
Bio: Grace Enderlein is a freelance writer and editor. “Smoked Salmon Recipes” notes the versatility of smoked salmon used in recipes. Smokedfoods.com offers finely prepared smoked foods. For more smoked food recipes visit our site Smokedfoods.com.