4 to 5 Oz. smoked salmon.
7 Oz. cream cheese.
1 Tbsp. chopped ciltantro.
2 Tbsp. grated parmesan cheese.
8 Tbsp 1% or 2% milk.
Enough angel hair pasta for 2 or 3.
Directions:
Warm the milk and the cream cheese in a saucepan over a low heat until the cheese melts.
Stir in the salmon and parmesan & continue cooking without boiling.
Stire in cilantro.
Toss in the pasta and serve.
Yield: 2 to 3 servings.
Notes:
This recipe came from the internet somewhere, but I cannot remember precisely where. It is easy and fast to prepare ... and good.
I substituted cilantro for parsley. It does not hurt to use 10 Tbsp milk, or perhaps more, the mixture will turn thick, and the extra liquid won't hurt it. The original recipe measured the milk in tablespoons. I don't know why, and I have never converted it to cups. OK. It is about 1/2 cup.
I used neufchatel cheese in place of cream cheese. Both will work.
Like the "Omelet with Smoked Salmon", this recipe turns on having a hunk of salmon. See "Ingredients:". Whatever is left over, you can snack on. Or you can snack first. Just leave enough for the recipe.