Smoked Salmon and Corn Pasta
Smoked Salmon and Corn Pasta
This is an easy dish to make for a buffet party and can be prepared in advance, just to be re-heated and crisped at the top before serving. Make about 100 gm. per person and al little extra.
Sorry about the spelling mistake in 2nd picture!
Ingredients
500 gm. penne or any other tubular pasta
200 gm. Cream cheese. The one mixed with dill/red pepper/chives is also fine.
1 -2 tbs. finely chopped dill
1-2 geen chillies, finely sliced (optional). You can use chilli flakes instead.
Rind of one lime
Freshly ground black pepper to taste
250 ml. vegetable stock
200 gm. pack of smoked salmon, chopped or torn into small pieces. You can use small, off cuts of smoked salmon for this recipe. They work out cheaper.
1 tin of corn kernels, approximately 275 gm.
Instructions
Cook the pasta as instructed on the packet. It should be always ?al dente?. Generally, boiling it briskly in salted water for 8 minutes is enough. Darin and wash in cold water to stop it cooking further.
To make the sauce, place cream cheese, salmon, lime rind, green chillies and black pepper in a bowl and mix.
Add tinned corn and a little stock a time until you have a custard like consistency.
Add pasta and mix. This can be served cold like this or?
Transfer to an ovenproof dish, sprinkle the cheddar cheese on top evenly. Cook in a hot oven, until it is bubbling and has a few brown blisters on the top.
Serve hot with chilli sauce and a side salad.
