Over Easter I bought all the goodies needed to have smoked salmon with potato pancakes for breakfast. But I ended up with way too much salmon (as usual) and not enough potato pancakes…so what to do?
I’ve been to a few Italian restaurants where they served a smoked salmon pasta dish…but unfortunately most of them seem to add salt which results in an over-salted, alfredo sauce with a few flakes of salmon thrown in. I went on a quest to find a decent smoked salmon recipe on allrecipes and ended up with something similar to the recipe below. Of course, we severely tweaked the original which seemed boring at best. But I was really pleased at how good this recipe turned out. Unfortunately I forgot to take a photo but I think we’ll be making this again sometime so I’ll have to make up for it then.
If you end up with too much lemon flavor, add a little extra cream. It will help dilute the intensity a bit. Serve this over your favorite noodles and accompany with a salad if you like. Some fresh bread sticks or garlic bread would also be great.
As with many recipes using dried ingredients, the flavors are better when this has had a little time to sit. Next time we hopefully won’t be so hungry when we sit down to eat and I can take a few photos.
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- 1/4 cup butter
- 1 small onion chopped
- 1 clove garlic minced
- 1/2 pound smoked salmon chopped
- 1 pint heavy whipping cream
- 1 squeeze of lemon juice
- 1/2 teaspoon lemon pepper
- ground black pepper to taste
- 1 tomato diced
- 2 tablespoons chopped fresh parsley
Ingredients
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- Melt butter in a medium-sized pan. Sauté onion in butter until onions are clear.
- Add garlic and salmon. Sauté at medium to low heat for about 2 more minutes until the salmon is lightly cooked.
- Add the cream, lemon juice, lemon pepper and black pepper. Stir constantly until thickened. Sauce should be very thick once you have added all the cream.
- Add tomato and stir carefully until tomatoes have softened.
- Sprinkle with fresh parsley.
