I love smoked salmon. There’s nothing that tastes quite like it. Of course, I can’t afford it most of the time, but now and then I indulge in a package of kind of tag ends (what's left after all those tidy slices you put on your canapés along with a sprig of dill and a few capers). Tastes just as good and it’s less expensive.
So there was this day when I didn’t feel like cooking anything elaborate, so I started rummaging in my fridge… Oh, joy, smoked salmon shreds. And some nice chives. And cream cheese. And behold, a pasta dish was born.
This is a no-brainer, and can be made for as little as one person, or expanded to feed many (well, I haven’t quite tested the upper limits).
For each serving for two people:
1/2 pound smoked salmon, chopped or diced
1/2 cup heavy cream
1 half-inch bunch fresh chives, chopped however fine you like them
4 oz. cream cheese (note: I use the real stuff, but you could use the lo-fat version; the same goes for the cream)
Pepper (you won’t need to add salt because the salmon is salty)
Lemon juice if you want to sharpen the flavor a bit
Boil large quantities of water. Add salt. Cook whichever pasta you fancy according to package directions.
Chop the salmon and the chives. In a shallow pan over low heat, melt the cream cheese together with the cream until liquid. Do not boil.
Add the salmon and heat through (you do not need to cook it!). At the last minute add the fresh chives and pepper, and taste for seasoning.
Drain your pasta, then put back in the pan or in a bowl and toss with the salmon sauce until blended. Serve immediately.
Fast, tasty and pretty too! I suppose if you were in a fancy mood and happened to have some of those capers in the fridge too, you could toss them in for a bit of tartness.