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Smoked Salmon Parmesan with Linguine recipe

A snapshot of the Hub-UK
menu in December 2000
Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back 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.

It 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.

A 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.

This 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.

It is very easy to prepare and can be prepared in advance and re-heated or prepared and eaten straight away.


1 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
Black pepper

  • Chop onion finely and fry with diced tomatoes in olive oil (approximately 1 to 2 tbsp) until onion is tender.
  • Add smoked salmon and simmer for another 2 minutes.
  • Add sea salt, pepper and chopped parsley.
  • Remove from heat and leave to cool for 5 minutes.
  • Add cream, stirring continuously until mixture is blended.
  • Return to medium heat and start adding the parmesan, stirring all the time until cheese has all melted.
  • Add chopped Tiger Prawns and cook for approximately another minute until Tiger Prawns have turned pink.
  • Serve on bed of fresh linguine.

Other serving suggestions

Leave 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.

Serves 2 as a main course 4 as a starter

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