Creamy Hot Smoked Salmon Pasta (Print View)

Silky smoked salmon in a rich, creamy sauce with tender pasta.

# 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 - 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)

# How-To Steps:

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 - Meanwhile, 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 Hints:

01 -
  • It creates a silky restaurant quality sauce in under thirty minutes.
  • The balance of hot smoke and bright lemon is absolutely addictive.
02 -
  • Do not boil the cream too vigorously or it might separate and become grainy.
  • Reserving that half cup of pasta water is the secret to a silky sauce that clings to every strand.
03 -
  • Flake the salmon by hand to keep the texture rustic and avoid mushy pieces.
  • Add the lemon juice at the very end to keep the flavor bright and popping.

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