Smoked SALMON PASTA recipe

Pasta with salmon is one of the few fish-based dishes that almost everyone likes, even those who don’t like fish.

I recognize that it is a little 80s recipe but it is a classic that never sets like the shrimp cocktail!

The recipe is also very popular because it is as simple to make as it is tasty

One of those sauces that are prepared while cooking pasta … or rather less.

In this version, directly from my dad’s cookbook, there is wodka but it is possible to do without or replace with whiskey.

The intense flavor of the smoked salmon combined with the unusual flavor of the wodka and the creaminess of the cream make it a very refined and rich first course, ideal to be consumed on holidays.

It is possible to use fresh salmon instead of smoked.

A recipe so simple and fast that it is especially loved by those who are not expert in the kitchen or who have little time.

This dish never fails on my table especially on New Year’s Eve!

DifficultyVery easy
CostMedium
Preparation time5 Minutes
Cooking time15 Minutes
Serving4 PORTIONS
CuisineItalian

Ingredients

pasta (1 pound short pasta or linguine, 400 g )

smoked salmon (5 oz smoked salmon 150 g)

double cream (½ cup double cream 100 g)

unsalted butter (1 ½ tbsp. of butter 20 g)

shallot (1/2)

vodka (½ glass of dry vodka,)

salt

black pepper

parsley (1 sprig of parsley.)

Tools

Steps

STEP 1

In a large non-stick pan, melt half the butter over low heat.

Add the chopped shallot into thin pieces and leave to brown for a few minutes.

Pour smoked salmon into the pan, previously cut into thin strips and cook for 2 minutes.

Pour in vodka and raise the heat for about a minute to let it evaporate.

STEP 2

Lower the heat, add cooking cream and a pinch of salt.

Cook over low heat for about two minutes, stirring with a spoon.

Turn off the heat and let the sauce rest.

STEP 3

In a saucepan with plenty of salted water, cook the pasta al dente.

Drain the pasta and transfer to the pan with the sauce.

STEP 4

Add last amount of butter, salt, pepper to the pan and cook pasta and salmon sauce over medium heat.

Stir in for a couple of minutes.

While creaming, add a tablespoon of the pasta cooking water to make the sauce bind better.

Serve hot with a sprinkling of chopped fresh parsley.

STORAGE

It is preferable to consume the smoked salmon pasta at the moment. Freezing is not recommended.

NOTE

The secret to a creamy and tasty salmon pasta is to drain the pasta very al dente and let it continue cooking in the sauce, adding cooking water, as is done with risotto.RECIPE

Salmon: we prefer to use smoked salmon but you could use fresh and skinless salmon or substitutes it by chicken breast or shrimp.

Pasta: Use any pasta of choice. For a low-carb alternative, use lentil or chickpea pasta.