300/400 grm of Connemara Smokehouse Organic Smoked Salmon (Chopped Coarsely)
1 ounce flour
3/4 pint milk
1/2 tub philadelphia cheese
1 tsp minced garlic
1 tsp tarragon
1 tsp parsley
1 tsp basil
Approx. 40 grinds of Black Pepper
A generous splash of vodka (approx. 1/2 cup)
I bag fresh/dried Tagliatelle
In a large saucepan, melt the butter over medium heat. Add the garlic and cook for a few minutes, add the flour stirring into a roux. On a low heat stir in the milk and cream slowly, continually stirring to avoid sticking and lumps.
Add the philadelphia cheese and melt, stirring all the time add the tarragon, parsley, basil and black pepper. Add the Connemara Smokehouse Organic Smoked Salmon and vodka, keep stirring until the salmon is cooked.
Taste to check seasoning. Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Drain in a colander. Serve in pasta bowls. Top the tagliatelle with Smoked Salmon sauce and topped with a bit of Parmesan cheese.
Note: Don’t add salt until after the smoked salmon is cooked as cooking will bring out the saltiness of the salmon
Recipe that Graham cooked at the Leenane Autumnal Festival 2011