Recipe Archives->Fish->Salmon Parmesan

 
Salmon Parmesan with Linguine
Serves 2 as main course or 4 as starter
 
1 medium onion, thinly sliced and chopped
3 medium tomatoes skinned, de-seeded and diced
3 slices smoked salmon, chopped
6 tiger prawns chopped (or other similar prawns)
1/2 pint whipping cream
0.12 kgs freshly grated Parmesan
parsley finely chopped (or 1 tsp dried parsley)
pinch sea salt
black pepper
 
Chop onion finely and fry with diced tomatoes in olive oil (approx
1 to 2 Tbsp) until onion is tender . Add smoked salmon and simmer
for another 2 minutes. Add sea salt, pepper and chopped parsley.

Remove from heat and leave to cool for 5 minutes. Add cream, stirring
continuously until mixture is blended. Return to medium heat and
start adding the Parmesan, stirring all the time until cheese has
all melted.  Add chopped Tiger Prawns and cook for approx another
minute until Tiger Prawns have turned pink. Serve on bed of fresh 
linguine.
 
Variation:  Leave the sauce to cool in the refirgerator and either
serve as part of a buffet in vol au vents or as a starter spread
thickly on thin slices of toast.

Printable version: salmon-parmesan.txt.