Creamy Hot Smoked Salmon Pasta (Printable)
Silky smoked salmon in a rich cream sauce over pasta.
# What You'll 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 - ⅔ cup dry white wine
06 - ¾ cup heavy cream
07 - 1 tsp lemon zest
08 - Juice of ½ 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 dill
14 - Lemon wedges (optional)
# Directions:
01 - Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
02 - Melt the butter in a large skillet over medium heat. Add the shallots and garlic, sautéing until soft and fragrant, about 2-3 minutes.
03 - Pour in the white wine and let it simmer until reduced by half, about 3 minutes.
04 - Stir in the cream and lemon zest, bringing the mixture to a gentle simmer. Season with salt and pepper.
05 - Add the flaked hot smoked salmon (reserve a little for garnish if desired) and half the chopped dill. Warm through without overcooking.
06 - Add the drained pasta to the skillet, tossing to coat evenly in the sauce. If needed, add reserved pasta water a little at a time to reach the desired consistency.
07 - Remove from heat, stir in lemon juice, and adjust seasoning to taste.
08 - Serve immediately, garnished with extra dill, a grind of black pepper, and lemon wedges.
# Expert Tips:
01 -
- The smoky depth pairs perfectly with the bright tang of lemon.
- It comes together in the time it takes to boil the pasta.
02 -
- Reserving that starchy pasta water is the secret to a cohesive sauce.
- Do not boil the salmon vigorously or it will become tough and dry.
03 -
- Finely chopping the shallots ensures they melt into the sauce.
- Adding the lemon juice at the very end preserves its bright flavor.