Smoked Salmon with Sundried Tomatoes, Lemon and Pasta

When in New Mexico last Thanksgiving, my friend Michelle made us an aswesome lunch. I asked for the recipe because I wanted to definitely have this again. I changed it a bit but still awesome. If you love smoked salmon... you are going to love this recipe ! Took about 10 minites to make.

Here's here recipe :

4 TB extra virgin olive oil
1 TB minced garlic
1/3 cup sundried tomatoes, julienned
zest of 2 lemons
1/3 cup butter....tossed in hot pasta
2 TB chopped fresh parsley
1 3oz smoked salmon, bite size (about 3/4 cup)
3 Tb pine nuts

3 Tb fresh parmesan cheese

pasta of choice - I am using pappradelle - enough for two people, I like more ingredients rather than more pasta

Cooked pasta and toss the butter in the warm pasta.

In a bowl, break up smoked salmon and add remaining ingredients... toss ingredients with pasta.

** adjust olive oil and butter to how saucy you like it... I added a little more olive oil.

Serve and enjoy every bite !

Smoked Salmon & Scallop Fishcakes

We spent the Summer in Alaska and brought home Scallops with us and I wanted to try some different things instead of just bacon wrapped scallops or seared scallops. Here are some the dishes I came up with. I have always made crabcakes but thought, "Hey , why not scallop cakes!", that combined with smoked salmon also brought back from Kodiak, Alaska makes a delicious fish cake. A new version of bacon wrapped scallops combined with another appetizer that I enjoy - stuffed mushrooms. The Last recipe is seared scallops with a Moroccan sauce called Chermoula.... my favorite.

Smoked Salmon & Scallop Fishcakes

Ingredients:

1 lb scallops,
1/2 lb smoked salmon
3/4 cup bread crumbs
1/4 of yellow bell pepper , fine dice
1/4 of a red bell pepper , fine dice
1/4 of a red onion, fine dice
2 Tb fresh chives, chopped
2 Tb fresh parsley, chopped
1 TB ground mustard,
zest of one lemon
few turns of fresh ground pepper
Olive oil and butter, for frying

** Make Remoulade sauce first, you

will need a little for the fishcakes.

How To :

-Coarsley chop scallops and smoked salmon and put in a bowl, add remaining ingredients.

-Add about 3 TB of the Remoulade sauce to act as a binder and mix until ingredients are just combined, not over mixed. Form into patties.

- In a pan add about 2 Tb of Butter and 2 TB of olive oil.

- Cook patties for about 2-3 minutes each side. They won't take long. Scallops cook fast.

- Take care when turning the patties over, they can crumble easily.

Remoulade Sauce :
1 cup of mayo
2 Tb dijon mustard
1 TB Chardonnay Vinegar / other white wine vinegar
2 TB lemon juice
1/2 tsp anchovy paste
2 TB caper, finely chopped
zest of one lemon
1 TB Tarragon, finely chopped
1 TB Parsley, finely chopped

- In a bowl, add all the ingredients and mix.

Plate It :

On a plate, lay some salad greens of your choice, a fishcake at the end and drizzle with some the of the remoulade sauce. Garnish with a couple of sprigs of Chives.

This can be served as an appetizer with the patties made smaller or as a main course. I served this as an appetizer.

Serve & Enjoy Every Bite !