This was dinner last night, inspired by my favorite dish at the Dubliner. A delicious, if not low-fat, meal. Ed went looking for seconds, but sadly, we’d eaten it all. The Dubliner makes this with cherry tomatoes. I wanted to use a large tomato, so I just diced it coarsely. I used 100 grams of smoked salmon, pulling the thin slices into little pieces; it would be great with grilled salmon too.
4 to 5 ounces of pasta, cooked according to package directions
1 tablespoon butter
1 shallot, diced
2 cloves garlic, minced
1/2 – 1 cup cooked salmon, diced
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 large tomato diced or 1 cup cherry tomatoes, halved
1/4 cup finely snipped fresh dill
salt and pepper, to taste
- While the pasta is cooking, saute the shallot and garlic over medium heat until the shallot is translucent, being careful not to burn the garlic.
- Add the drained pasta, salmon, cream, and cheese to the frying pan, heat stirring constantly until the cream has reduced and thickened, and the cheese has melted.
- Add the tomato and dill, season with salt and pepper; serve immediately.