My sister and brother in law fish commercially up in Elfin Cove, Alaska. They used to send down a box of fresh Salmon and Halibut packed in ice, but after the airlines lost it one time and it ended up in Denver they stopped sending it. It's either that or the shipping expense that discourages them from sending fresh fish. They do still send smoked Salmon that they smoke themselves which I used for this pasta sauce. It would probably be fine with any cooked Salmon. —nannydeb
dry penne pasta
fresh horseradish (just buy a big horseradish root. You'll end up using it all and never buy prepared horseradish again.)
Put your pasta water on to boil in a large pot. Salt the water heavily.
Peel the horseradish root and cut it into 1/2 inch cubes. Pulse the cubes in the food processor until pureed. Be cautious when you lift the lid of the food processor so that the fumes don't burn your nose. Measure out 2 tablespoons and set aside. Put the rest into a glass jar with a little white vinegar and store it in the fridge. It keeps for weeks.
In a large saucepan, heat the olive oil over medium high heat. Add the celery and cook for about 5 minutes or until it gets soft.
Add the chopped garlic and cook another 2 mintues. Remove the celery and garlic to a plate and set aside.
In the same saucepan, heat the butter. Whisk in the flour until smooth.
Gradually whisk in the milk. Don't freak out if there are a few lumps.
Bring the milk mixure to a boil and cook for about 2 minutes, while whisking, until it thickens.
Remove the sauce from the heat and add the celery, garlic, horseradish, and smoked Salmon. Add salt and white pepper to taste.
Drain the pasta and put it in a large serving bowl. Add the sauce and toss well. Sprinkle with chives and serve.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!