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Smoked-Salmon Cream Sauce
Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :0:15
Categories : Make-Ahead Dishes Pasta & Pasta Sauces
Sauces & Dressings
Amount Measure Ingredient -- Preparation Method
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4 ounces cream cheese
1 cup milk
1/4 pound sliced smoked salmon -- cut into 1/4" pieces
1/2 cup cooked fresh peas
1 large green onion, including green tops -- finely sliced
2 teaspoons lemon juice
1 teaspoon fresh dill -- finely chopped
1/3 cup Parmesan cheese -- freshly grated
1. In a medium saucepan combine cream cheese and milk. Heat, stirring,
until mixture is smooth.
2. Stir in smoked salmon, peas, onion, lemon juice, and dill. Cook to heat
through.
3. Remove pan from heat. Stir in cheese. Use immediately or cool to room
temperature and refrigerate or freeze (see Timesaver Tip).
4. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen spinach
fettucine, or 8 ounces dried, following package directions. Drain. Toss
sauce with pasta.
Makes 2 cups (4 main dish or 6 appetizer servings).
* Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 1 month. To
serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost
setting, stirring several times, or thaw in refrigerator 8 to 24 hours.
Gently warm sauce in a saucepan or microwave oven on 50% power until
warmed through, 3 to 5 minutes, whisking frequently and vigorously to
bring sauce to a creamy consistency.
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NOTES : Try this sauce with spinach fettucine; see step 4 for instructions
on cooking the pasta.
Nutr. Assoc. : 0 0 5003 4422 3585 0 0 0
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