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nickrey

nickrey


added picture

I had some leftover sour cream/cream cheese base from a dish as well as some smoked salmon. Pasta occurred as a means of using them up.

 

The final dish was possibly the best cream-based salmon dish I've ever had.

 

Mix equal portions of cream cheese and creme frâiche. Add chopped chives and lemon juice to taste (sorry, I don't do measures, it is all by eye/taste). Chop up smoked salmon into small rectangles. Soak salted baby capers to remove salt, set aside. 

 

Cook dried rigatoni to preferred texture. Drain. Add hot paste back to pan, Add sour cream/creme frâiche mixture (again, to an appropriate amount) fold in. Add capers And pepper. Fold smoked salmon through. Taste and adjust acid with lemon juice. Add chopped fresh dill. Serve. Enjoy.  

 

IMG_3432.thumb.JPG.e77fc82f2cd385a6fd6d9adaf8587c4c.JPG

nickrey

nickrey


added picture

I had some leftover sour cream/cream cheese base from a dish as well as some smoked salmon. Pasta occurred as a means of using them up.

 

The final dish was possibly the best cream-based salmon dish I've ever had.

 

Mix equal portions of cream cheese and creme frâiche. Add chopped chives and lemon juice to taste (sorry, I don't do measures, it is all by eye/taste). Chop up smoked salmon into small rectangles. Soak salted baby capers to remove salt, set aside. 

 

Cook dried rigatoni to preferred texture. Drain. Add hot paste back to pan, Add sour cream/creme frâiche mixture (again, to an appropriate amount) fold in. Add capers. Fold smoked salmon through. Taste and adjust acid with lemon juice. Add chopped fresh dill. Serve. Enjoy.  

 

IMG_3432.thumb.JPG.e77fc82f2cd385a6fd6d9adaf8587c4c.JPG

nickrey

nickrey

I had some leftover sour cream/cream cheese base from a dish as well as some smoked salmon. Pasta occurred as a means of using them up.

 

The final dish was possibly the best cream-based salmon dish I've ever had.

 

Mix equal portions of cream cheese and creme frâiche. Add chopped chives and lemon juice to taste (sorry, I don't do measures, it is all by eye/taste). Chop up smoked salmon into small rectangles. Soak salted baby capers to remove salt, set aside. 

 

Cook dried rigatoni to preferred texture. Drain. Add hot paste back to pan, Add sour cream/creme frâiche mixture (again, to an appropriate amount) fold in. Add capers. Fold smoked salmon through. Taste and adjust acid with lemon juice. Serve. Enjoy.  

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