Pasta with Smoked Salmon — 8 Comments

  1. Great post and great recipe. thanks for sharing with Presto Pasta Nights.
    As a Jewish girl growing up in Montreal, no Sunday brunch would be complete without lox and cream cheese on a bagel…so I was quite shocked when I was served smoked salmon as you knew it. Very delicious, but so very different.
    Thanks for the memories.

  2. Ruth, isn’t it funny how surprised we are as we grow up and realize we don’t know as much as we thought ;-))

  3. I know you’ll want to smack me with a wet noodle for saying this, but I don’t eat pasta because I don’t eat wheat. But the combination of the rest of the ingredients sounds so wonderfully delicious that I’m going to have to come up with a way to serve it! 😉

  4. Smoked salmon is so delicious and it can only taste better with pasta! Thanks for submitting to Presto Pasta Nights!

  5. Smoked salmon is one of those things we all claim as our own and it is delicious in pasta..forget the purists. But have you tried candied salmon:D

  6. When I was a kid, my parents always served smoked Lake Winnipeg Goldeye for their birthday dinners and to special guests. I hated the way it glared at me. I hated its smell. How I loathed Goldeye!!
    It wasn’t until I was an adult that I was served smoked salmon. It was with capers, dill, cream cheese and bagels. I thought I had died and gone to heaven!
    I must say that your pasta sounds awfully good!
    (It was eons before I was willing to even try Goldeye again – my husband adores it. I have to admit that it’s pretty darn good. Smoky. A bit fishy. But good.)

  7. Simple, but absolutely delicious. And, if you use the “good stuff” it can be placed gently on top like a garnish, barely warmed by the pasta beneath.

  8. Christine, how about on top of a baked potato – kind of Irish…..
    Cynthia, smoked salmon is always wonderful – and you’re welcome.
    Val, Candied Salmon? Is this something new? Never heard of it… Not surprising, living here, tho. LOL
    Elizabeth, very few people can believe I love smoked carp. I was actually doubting myself as I hadn’t had it in years, but a few years ago I was visiting in the spring (only time it’s available) and I found some. Yup, still love it. But it’s as close to smoked salmon as beef is to turkey.
    Claudia, exactly. I always buy 2 seperate kinds – one for the cooking and one for the garnish – because I like having both the flavors.