Monday, February 2, 2009

Smoked Salmon and Whiskey Cream Pasta

Smoked Salmon with Whiskey Cream Pasta
Popped into Chef Meili's deli this morning looking for some inspiration and settled on his delectable home smoked salmon. Got myself home and tried out a little pasta experiment:

4 slices of smoked salmon (roughly chopped)
A large handful of parsley (finely chopped)
1 pack of Notari mushrooms (other varieties would work aswell)
4 cloves of garlic
3 fingers of half decent whiskey (Johnnie Walker Black in this case)
3 fingers of fresh cream
Tablespoon of olive oil
Black pepper and salt to taste
Grated parmesan (or another suitable hard cheese)
Enough pasta for two people (Whatever shape or size you desire, I used fusilli)

Start boiling the pasta in salted water and heat up the oil in a frying pan. Fry off the mushrooms and the garlic and when both are starting to go slightly golden, turn up the heat and add the whiskey. Flambe if you like, or if setting your kitchen on fire is not to your taste then just let the whiskey boil down a little. After the whiskey has reduced to half its original size, add the cream and let the sauce cook until the pasta is done. Drain the pasta and toss into the sauce. Grate in as little or as much parmesan as you want, stir in the parsley and at the very, very last minute toss in the smoked salmon. Stir through and serve with some sort of crusty bread.

Smoked Salmon with Whiskey Cream Pasta

Best accompanied with a glass of very good, very old scotch whiskey.

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