Tortellini with Smoked Salmon Sauce

    Tortellini with Smoked Salmon Sauce

    (18)
    1save
    50min


    17 people made this

    This is a wonderfully rich and filling pasta dinner based of cheese tortellini, mixed with a smoked salmon and asparagus sauce.

    Ingredients
    Serves: 8 

    • 500g cheese tortellini
    • 1 1/4 cups (285ml) milk
    • 1/4 small onion
    • 1 bay leaf
    • 2 whole cloves
    • 1 pinch ground nutmeg
    • 65g butter
    • 1 red capsicum, chopped
    • 250g fresh asparagus, trimmed and quartered
    • 300g fresh mushrooms, sliced
    • 450g smoked salmon, chopped
    • 2 tablespoons plain flour

    Directions
    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Bring a large pot of water to a boil, and cook the tortellini 7 to 8 minutes, or until al dente. Drain and transfer to a large bowl.
    2. In a saucepan over low heat, simmer the milk, onion, bay leaf, cloves and nutmeg about 15 minutes. Remove from heat, and discard the onion, bay leaf and cloves.
    3. Melt 2 tablespoons butter in a large frypan over medium heat. Stir in the red capsicum and asparagus and cook about 3 minutes. Stir in the mushrooms, and continue cooking until tender. Mix in the smoked salmon, reduce heat to low and cook until heated through.
    4. Melt the remaining 2 tablespoons butter in a saucepan over medium heat and slowly whisk in the flour until smooth. Thoroughly blend in the warmed milk. Stir into the frypan with the salmon mixture.
    5. Spoon the salmon and sauce mixture into the bowl with the cooked pasta and toss to coat.
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    Reviews and Ratings
    Global Ratings:
    (18)

    Reviews in English (18)

    by
    11

    We just smoked two batches of trout (spawning here in MT right now). I was looking for a recipe that included smoked fish. I found this one and MAN WHAT A FIND. There were so many different textures and flavors going on it was so delicious. I doubled the whole cream sauce because we dislike dry food and used 1 1/4c heavy cream and 1 1/4 c 2% milk. I made this as a side dish but it could easily be the main dish. Served with Baslamic glazed trout and a bottle of pinot Noir. Very wonderful!!  -  28 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    8

    My husband really liked this recipe. I followed it exactly as written and used really nice salmon and good quality ingredients which I think makes all the differernce.  -  09 Sep 2009  (Review from Allrecipes USA and Canada)

    by
    6

    I found this recipe to be exceptional with the ingredients I had on hand (which is how I found it; searched mushrooms, onions, bell peppers and smoked salmon). I didn't have cloves or milk so substituted 2 tsp dill and fat free half and half. The dash of nutmeg gave a suprising hint of sweetness in the final dish. I also don't have a plethora of saute pans, so sauted the onion, mushroom, asparagus and peppers in butter in one and simmered the cream, butter, dill, bay leaf and nutmeg in another. I whisked in the flour in the same pan after removing the bay leaf. I shreded the smoked salmon and added it to the sauted veggies about 5 minutes before I added the tortellini and sauce just to heat it through. A great bowl food recipe and great use of the last of my alaskan smoked salmon before my next trip there this summer. I'm eager to see how it freezes. It's in my recipe box.  -  31 Mar 2011  (Review from Allrecipes USA and Canada)

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