Creamy Hot Smoked Salmon Pasta (Printable version)
Silky smoked salmon in a creamy sauce with fettuccine.
# What you need:
→ Pasta
01 - 12 oz dried fettuccine or tagliatelle
→ Sauce
02 - 2 tbsp unsalted butter
03 - 2 shallots, finely chopped
04 - 2 cloves garlic, minced
05 - 2/3 cup dry white wine
06 - 3/4 cup heavy cream
07 - 1 tsp lemon zest
08 - Juice of 1/2 lemon
09 - 7 oz hot smoked salmon, flaked
10 - 2 tbsp chopped fresh dill
11 - Salt and black pepper, to taste
→ Garnish
12 - Freshly ground black pepper
13 - Extra fresh dill
14 - Lemon wedges (optional)
# How To:
01 - Boil fettuccine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Melt butter in a skillet over medium heat. Add shallots and garlic; sauté until soft and fragrant, about 2-3 minutes.
03 - Pour in white wine and simmer until reduced by half, approximately 3 minutes.
04 - Stir in heavy cream and lemon zest. Bring to a gentle simmer and season with salt and pepper.
05 - Incorporate flaked smoked salmon and half the dill. Heat through gently without overcooking.
06 - Add drained pasta to the skillet, tossing to coat. Add reserved pasta water as needed for consistency.
07 - Remove from heat, stir in lemon juice, and adjust seasoning. Serve garnished with dill, black pepper, and lemon wedges.
# Expert Advice:
01 -
- It transforms simple pasta into a restaurant quality meal with minimal effort.
- The smoky richness pairs perfectly with the bright hint of lemon.
02 -
- Do not boil the cream aggressively or it might separate.
- Hot smoked salmon is already cooked, so just warm it gently to keep it tender.
03 -
- Reserving pasta water is the secret to a silky, emulsified sauce.
- For a lighter version, try substituting half and half for heavy cream.