Smoked Salmon Tortellini with Bechamel Sauce Recipe - Allrecipes.com
  • READY IN 50 mins

Smoked Salmon Tortellini with Bechamel Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the salmon and sauce mixture into the bowl with the cooked pasta, and toss to coat.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
May 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!!

 
Most Helpful Critical Review
Mar 21, 2004

The flavor of the smoked salmon overpowers everything else; not very good. This recipe could probably be better with salmon filet, instead.

 

17 Ratings

Sep 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.

 
Mar 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.

 
Jul 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!

 
Feb 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.

 
Dec 28, 2008

This is great and easy!! I substituted angel hair pasta and cream instead of milk.

 
Jul 16, 2008

quick, easy, wonderful meal! Will definately make again.

 

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Nutrition

  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 746 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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