Entrée – Seafood
Smoked Salmon Radiatore

This recipe was inspired by Pat Edmonds of Alberta, Canada and was featured on "You're the Chef" episode #405. Buy this episode from WVIA.

Yield: four portions

Ingredients:

Pasta
1/2 lb.	radiatore pasta (or your favorite fan-shaped fresh or dried pasta)
Sauce - Step 1
1 Tbsp.	butter
1 Tbsp.	extra virgin olive oil
1 each	small Spanish onion, chopped
1 Tbsp.	all-purpose flour
1 1/4 c.	heavy cream or milk
Sauce - Step 2
1 lb.	smoked or barbecued salmon
1/2 tsp.	lemon pepper
1 Tbsp.	fresh chives, chopped
1 Tbsp.	fresh dill, chopped
to taste	salt and ground pepper
Toppings
to taste	Parmesan cheese, grated
as needed	fresh parsley, chopped

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Pasta procedure:
Cook pasta as directed on the package. Immediately chill with cold water and reserve until you are ready to make the final dish.

Sauce - Step 1 procedure:
In a large sauté or saucepan, melt the olive oil and butter over medium high heat. Add the onion and sauté until it is tender. Reduce the heat to low and add the flour, stirring until the fat in the pan absorbs the flour. Slowly whisk in the cream until the mixture thickens and is smooth.

Sauce - Step 2 procedure:
Add the salmon. Cook until it is hot, stirring less frequently so that the salmon does not fall apart. Stir in the lemon pepper, chives, and dill. Add salt to taste.

Toppings procedure:
Gently fold in the pasta and serve immediately with Parmesan cheese and a sprinkle of parsley on top.