Smoked and tinned fish are showing up in big ways here at the Orum home. We have a stack of canned smoked trout, awaiting their fate in our 3-times-weekly fish dosing goal of 2010. There's also a lonesome tin of sardines standing ready for a salad or hors d'oeuvre. And Jess's mom sent a care package to Jess that included a fairly large side of smoked salmon. We decided to put that salmon to use and save the tinned fish for another day.
Here we have pappardelle pasta with smoked salmon in a cream (actually, half-and-half and whole milk) sauce. I sauteed some onions in butter, added a bit of flour, then the cream, salt, pepper, some grated parm, and fish pieces. Once near-boiling and thickened a bit, I just poured it over some pappardelle, mixed it up and served.
Being done in haste, this dish was fairly stripped-down, and could have been improved with some mushrooms, capers or peas for color and a bit more depth.
Still, not a bad dish
For a quick dose of fish.
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