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Smoked Salmon Tagliatelle

If you have some smoked salmon left over, please take advantage of this simple recipe to enjoy it! It is a nice little dish that smells so good that you can serve just like that, just for fun, creating a special occasion in itself... You can spice up the dish a few salmon eggs and use linguini or green pasta or, if you are more adventurous, you can add a few drops of whiskey in the cream sauce; the whiskey goes well with smoked salmon.


* 1 lb. fresh tagliatelle pasta
* 1/2 lb. smoked salmon
* 5 tablespoons butter
* 2 cups of half-half cream
* 2 shallots, finely chopped
* 2 egg yolks
* 1 tablespoon flour
* 4 tablespoons grated Parmesan
* 2 sprigs of fresh dill, finely chopped
* Pepper, salt


1) Bring salted water to a boil in a pot. Boil the noodles for 4-5 minutes (for fresh pasta, more time for dry pasta) just long enough for al dente, and drain when cooked.

2) Put that pot back to the burner, and melt the butter over medium heat setting. Add the chopped shallots and cook them one minute. Add the cream and eggs and mix thoroughly, reducing heat setting. Mix in the tablespoon flour.

3) Let the mixture get thicker by heating it for 3-4 minutes, stirring constantly. Pour in the tagliatelle and the pepper. Mix for 1 minute, then pull away from burner and add the smoked salmon (previously sliced into thin strips) and sprinkle the finely chopped dill over. Season with a bit salt if you want.

Serve hot, with grated Parmesan sprinkled over, and more chopped dill to garnish.

This recipe serves 4 portions of pasta.

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