Salmon Parmesan with Linguine
first came into existence back in May 2000. Seems a long
time ago now!
snapshot of the Hub-UK
menu in December 2000
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
is an extremely versatile new dish which can be eaten
in one of several ways. You have to taste it though
to really appreciate what good cooking is all about.
is very easy to prepare and can be prepared in advance
and re-heated or prepared and eaten straight away.
Medium onion thinly sliced and chopped
3 medium tomatoes skinned, de-seeded and diced
3 slices of smoked salmon chopped
6 Tiger prawns chopped (or other similar prawns)
1/2 pt Whipping Cream
0.12 kgs freshly grated Parmesan
Parsley finely chopped (or 1 tsp dried parsley)
Good pinch sea salt
onion finely and fry with diced tomatoes in olive
oil (approximately 1 to 2 tbsp) until onion is tender.
smoked salmon and simmer for another 2 minutes.
sea salt, pepper and chopped parsley.
from heat and leave to cool for 5 minutes.
cream, stirring continuously until mixture is blended.
to medium heat and start adding the parmesan, stirring
all the time until cheese has all melted.
chopped Tiger Prawns and cook for approximately another
minute until Tiger Prawns have turned pink.
on bed of fresh linguine.
the sauce to cool in the fridge and either serve as
part of a buffet in vol au vents or as a starter spread
thickly on thin slices of toast.
as a main course 4 as a starter
Hub-UK : email@example.com