This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to make a delicious linguine and smoked salmon dish.
1 T unsalted butter
1 T finely diced shallot
2 ounces vodka
8 ounces smoked salmon, diced
1 red bell pepper, fire-roasted, charred skin removed, pureed
1/2 cup tomato sauce
1/4 cup whipping cream
ground black pepper to taste
pinch ground nutmeg
1/4 tsp. cayenne pepper
kosher salt, if needed
1 lb. dried linguine pasta, cooked al dente, chilled, lightly oiled
fresh chopped dill
extra smoked salmon for garnish (optional)
In a large saucepan over medium-high heat, saute shallots in the butter for a couple of minutes. Add vodka and tilt pan to ignite. After the alcohol has burned off, add the smoked salmon, red pepper puree, tomato sauce, cayenne and cream. Simmer sauce for about 5 minutes to thicken.
Meanwhile, heat two quarts of salted water to boiling in a sauce pan.
When ready to serve, add the cooked pasta to the boiling water for 30 seconds. Drain pasta and add to the pan with the piping hot sauce. Stir. Allow the pasta to absorb the flavors of the sauce over low heat for one minute.
Serve in heated bowls.
For an upscale presentation, garnish each serving with a rosette of smoked salmon and some fresh dill sprigs, centered on a tablespoonful of sour cream or creme fraiche.