Pasta with Smoked Wild Salmon

Pasta with Smoked Wild Salmon


  • 6 tablespoons butter
  • 6 tablespoons flour
  • 2 1/2 cups light cream or half-and-half
  • 1/2 cup chicken stock
  • 1/4 cup sherry or Madeira
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon nutmeg
  • 12 ounces SeaBear Smoked Salmon, flaked (We use Wild Sockeye Smoked Salmon)
  • 2 ounces freshly cooked pasta
  • Chopped fresh parsley, for garnish


  1. Melt the butter in a medium saucepan.
  2. Add the flour, stirring constantly, until blended.
  3. Remove from the heat and add the cream and stock.
  4. Return to the stove and bring to a boil while continuing to stir. Add the sherry, salt, pepper and nutmeg, and stir until well blended.
  5. Gently stir in the Smoked Salmon.
  6. Arrange the cooked pasta on four warmed dinner plates.
  7. Divide the sauce among the plates, ladling it over the pasta.
  8. Garnish with a sprinkle of chopped parsley.

Serves 4.