Perk’s Smoked Salmon Pasta

Perk’s Smoked Salmon Pasta
  • 4-ounces cooked and dehydrated small pasta shapes
  • ¼ cup diced dried onion
  • ¼ cup freeze-dried peas
  • 2 Tbsp dry milk
  • 2 Tbsp shelf stable parmesan cheese
  • 2 Tbsp tomato powder
  • 1 tsp butter powder
  • 1 tsp low sodium chicken or vegetable bouillon
  • 1 pinch each dill, ground black pepper, salt
  • 1 pouch 3-ounces smoked salmon

At home pack everything but the salmon in a quart freezer bag. Put the salmon with the bag.

Add the salmon and near boiling water to cover. Stir well, seal tightly and put in a cozy for 15 minutes.

Serves 1.
Perk’s recipes use the “cover with water” method. A 1:1 ratio of water to dry ingredients is a good guide, adding more as needed.