Tagliatelli with smoked salmon
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
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
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!