Wine Information

Smoked Salmon Fussli Pasta, how do you make the smoked salmon cream sauce??

I had this dish at an italian restaurant and have attempted to make it but I can't get the sauce right. The dish is very simple, just fussli pasta with the smoked salmon cream sauce mixed in to the pasta. The sauce tastes very creamy, smooth and smokey. From what I can see the sauce has in it; cream (milk or sour cream??) basil smoke salmon pieces olive oil and maybe white wine?? but it didn't say that in the menu. I tried with these ingredients but the sauce came out to thick... the colour was more a light cream/pinky colour rather then the rich orange colour of the restaurant dish. Plus the next day when i tried the left overs the pasta had soaked up the sauce and the pasta dish was very dry. When i bring take home of that restaurant dish the sauce still stays pretty saucey when i re-heat it the next day. What am I doing wrong??

Public Comments

1. Try this site. http://www.fishermansexpress.com/smoked-sauce.html
2. Smoked Salmon Alfredo INGREDIENTS 1/4 onion, chopped 1/4 cup butter 1/2 pound smoked salmon, chopped 1 pint heavy whipping cream 1 tomato, diced 2 tablespoons chopped fresh parsley ground black pepper to taste DIRECTIONS Saute onion in the butter in a pan until clear. Add the salmon and saute at medium to low heat for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.