Recipe by JENI4SPADE
"I derived this recipe after tasting something similar at a restaurant. It is wonderfully rich and filling."
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2 (9 ounce) packages
1 1/4 cups
red bell pepper, chopped
fresh asparagus, trimmed and quartered
fresh mushrooms, sliced
smoked salmon, chopped
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!!
The flavor of the smoked salmon overpowers everything else; not very good. This recipe could probably be better with salmon filet, instead.
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.
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.
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!
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.
My family absolutely loved this recipe I used Barilla Tortellini - found on the shelf near regular pasta. I'll definitely make it again.
This is great and easy!! I substituted angel hair pasta and cream instead of milk.
* Percent Daily Values are based on a 2,000 calorie diet.
Smoked Salmon Tortellini with Bechamel Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 134
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