Penne Bell Peppers And Smoked Salmon In Creamy Garlic Sauce
|Heavy cream||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), lightly crushed|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Minced fresh dill||2 Tablespoon|
|Minced fresh parsley||2 Tablespoon|
|Penne/Other tubular pasta||1 Pound (Quill Shaped Macaroni)|
|Red bell pepper||1 Large, cut into fine julienne strips about 2 inches long|
|Green bell pepper||1 Large, cut into fine julienne strips about 2 inches long|
|Red onion||1 Small, thinly sliced|
|Thinly sliced smoked salmon||6 Ounce, cut into 2 by 1/3 inch strips|
|Red salmon caviar/Flying fish roe||4 Ounce (1 Jar, For Garnish, Available At Specialty Foods Shops)|
|Dill sprigs||8 (For Garnish)|
Make the sauce: In a saucepan bring the cream to a boil over moderate heat, add the garlic, and simmer the mixture for 15 minutes, or until the garlic is softened and the cream is reduced to about 1/4 cup.
In a blender or food processor puree the mixture until it is very smooth, add the lemon juice, and blend the mixture well.
With the motor running add the oil in a slow stream, blending the mixture until it is emulsified.
Blend in the dill, the parsley, and salt and pepper to taste.
In a large kettle of boiling salted water cook the penne until it is tender, drain it well, and transfer it to a large bowl.
Toss together gently the penne, the bell peppers, the onion, and the smoked salmon, reserving 16 strips for garnish, add the sauce, and toss the mixture gently.
Divide the mixture among 8 salad plates and garnish each serving with 2 of the reserved salmon strips, some of the caviar, and a dill sprig.