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Smoked Salmon and Green Peppercorn with Linguine

Salmon and green peppercorns comes from classic French cooking. In this case the recipe has been modernized to make a pasta dish. It is still rich and creamy like the original recipe but it is also fresh and hearty.

Ingredients

Conversions to European measurements can be found here!

12 oz linguine
1 small yellow onion diced
2 cloves garlic minced
2 tablespoons olive oil
2 tablespoons flour
8 oz chunked hot smoked salmon
2 tablespoons whole green peppercorns
1/2 cup heavy cream
1/2 cup milk
2 teaspoons fresh ground nutmeg
½ cup grated parmesan cheese
4 tablespoons chopped parsley
salt and pepper

Procedure

In a large pot bring 8 cups of salted water to a boil. Add the linguine and cook for 3 minutes (if you’re using fresh pasta) and about 12 minutes if you are using dry pasta. Drain and remove to a serving platter. I really try to get the sauce and the pasta to be done cooking at the same time. If you are a little early with the pasta it’s no problem just cover the platter with kitchen plastic and set it aside.

In a large skillet heat the olive oil over medium heat. Add the onions and then the garlic sauté until the onions become soft. Add the flour and cook for about 2 minutes. Then add the cream and milk. Stir rapidly until all the cooked flour is dissolved into the milk. Bring the mixture to a boil then reduce the heat immediately to a simmer. Simmer for about 5 minutes until the sauce thickens. Remove from heat and add the parmesan cheese stir vigorously to melt and incorporate the cheese. Add the peppercorns and half the parsley.

Crumble the smoked salmon over the pasta. Pour the sauce over the pasta coating the salmon along the way. Sprinkle the remaining parsley over the pasta and serve.