I derived this recipe after tasting something similar at a restaurant. It is wonderfully rich and filling.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, and cook the tortellini 7 to 8 minutes, or until al dente. Drain, and transfer to a large bowl.

    Advertisement
  • In a saucepan over low heat, simmer the milk, onion, bay leaf, cloves, and nutmeg about 15 minutes. Remove from heat, and discard the onion, bay leaf, and cloves.

  • Melt 2 tablespoons butter in a large skillet over medium heat. Stir in the red bell pepper and asparagus, and cook about 3 minutes. Stir in the mushrooms, and continue cooking until tender. Mix in the smoked salmon, reduce heat to low, and cook until heated through.

  • Melt the remaining 2 tablespoons butter in a saucepan over medium heat, and slowly whisk in the flour until smooth. Thoroughly blend in the warmed milk. Stir into the skillet with the salmon mixture.

  • Spoon the salmon and sauce mixture into the bowl with the cooked pasta, and toss to coat.

Nutrition Facts

364.4 calories; 22.6 g protein; 36.5 g carbohydrates; 59.4 mg cholesterol; 745.9 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2009
We just smoked two batches of trout (spawning here in MT right now). I was looking for a recipe that included smoked fish. I found this one and MAN WHAT A FIND. There were so many different textures and flavors going on it was so delicious. I doubled the whole cream sauce because we dislike dry food and used 1 1/4c heavy cream and 1 1/4 c 2% milk. I made this as a side dish but it could easily be the main dish. Served with Baslamic glazed trout and a bottle of pinot Noir. Very wonderful!! Read More
(12)

Most helpful critical review

Rating: 2 stars
03/21/2004
The flavor of the smoked salmon overpowers everything else; not very good. This recipe could probably be better with salmon filet instead. Read More
(6)
21 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/07/2009
We just smoked two batches of trout (spawning here in MT right now). I was looking for a recipe that included smoked fish. I found this one and MAN WHAT A FIND. There were so many different textures and flavors going on it was so delicious. I doubled the whole cream sauce because we dislike dry food and used 1 1/4c heavy cream and 1 1/4 c 2% milk. I made this as a side dish but it could easily be the main dish. Served with Baslamic glazed trout and a bottle of pinot Noir. Very wonderful!! Read More
(12)
Rating: 5 stars
05/07/2009
We just smoked two batches of trout (spawning here in MT right now). I was looking for a recipe that included smoked fish. I found this one and MAN WHAT A FIND. There were so many different textures and flavors going on it was so delicious. I doubled the whole cream sauce because we dislike dry food and used 1 1/4c heavy cream and 1 1/4 c 2% milk. I made this as a side dish but it could easily be the main dish. Served with Baslamic glazed trout and a bottle of pinot Noir. Very wonderful!! Read More
(12)
Rating: 4 stars
09/09/2009
My husband really liked this recipe. I followed it exactly as written and used really nice salmon and good quality ingredients which I think makes all the differernce. Read More
(8)
Advertisement
Rating: 4 stars
07/02/2010
This was pretty good! I think you've really got to be into fish to appreciate this recipe tho. I for one do enjoy my fish but I have to agree with some of the other posters on here and do suggest cutting back some. 1 package of 4/5oz. should do the trick. An array of tasty flavors in this recipe overall tho! Read More
(6)
Rating: 5 stars
11/04/2005
My family absolutely loved this recipe I used Barilla Tortellini - found on the shelf near regular pasta. I'll definitely make it again. Read More
(6)
Rating: 5 stars
03/31/2011
I found this recipe to be exceptional with the ingredients I had on hand (which is how I found it; searched mushrooms onions bell peppers and smoked salmon). I didn't have cloves or milk so substituted 2 tsp dill and fat free half and half. The dash of nutmeg gave a suprising hint of sweetness in the final dish. I also don't have a plethora of saute pans so sauted the onion mushroom asparagus and peppers in butter in one and simmered the cream butter dill bay leaf and nutmeg in another. I whisked in the flour in the same pan after removing the bay leaf. I shreded the smoked salmon and added it to the sauted veggies about 5 minutes before I added the tortellini and sauce just to heat it through. A great bowl food recipe and great use of the last of my alaskan smoked salmon before my next trip there this summer. I'm eager to see how it freezes. It's in my recipe box. Read More
(6)
Advertisement
Rating: 4 stars
02/05/2010
I enjoyed this using left over grilled salmon and cod. I added salt to taste and used Smart Balance instead of butter. I was disappointed in the frozen tortellini I used but will try again. Was good warmed up (again) for lunch too. Read More
(6)
Rating: 2 stars
03/21/2004
The flavor of the smoked salmon overpowers everything else; not very good. This recipe could probably be better with salmon filet instead. Read More
(6)
Rating: 5 stars
12/28/2008
This is great and easy!! I substituted angel hair pasta and cream instead of milk. Read More
(5)
Rating: 5 stars
07/16/2008
quick easy wonderful meal! Will definately make again. Read More
(5)