| Peel a lemon and smoke for 20 minutes at 225ºF. Heating the lemon makes the juice easier to get out, and the juice has a smoky flavor.
Squeeze juice out of lemon into storage container. (This will keep for 2-3 days.)
For pasta:
Saute garlic and add whipping cream and some of the smoked lemon juice to make sauce.
Serve over agnolotti stuffed with salmon. |