Ingredients
Scale
- Pasta (linguine or fettuccine) 250g
- Smoked Salmon 150g
- Fresh Dill 2 tablespoons, chopped
- Heavy Cream 120ml
- Lemon 1/2, juiced
- Olive Oil 1 tablespoon
- Black Pepper to taste
- Parmesan Cheese (optional) 2 tablespoons, grated
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Step 2: While the pasta is cooking, prepare the sauce. In a large pan, heat olive oil over medium heat.
- Step 3: Reduce heat to low. Add the heavy cream and lemon juice to the pan. Gently heat through, be careful not to boil.
- Step 4: Flake the smoked salmon into the cream sauce. Stir in the chopped dill and season with black pepper to taste.
- Step 5: Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Step 6: Serve immediately, garnished with grated Parmesan cheese (optional) and a sprinkle of fresh dill.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days, but note the sauce may thicken.
- When reheating, add a splash of milk or cream to loosen the sauce and prevent the pasta from drying out.
- For an elegant presentation, twirl the pasta into nests on plates and top with extra salmon and dill sprigs.
- Don't overcook the smoked salmon in the sauce; gently folding it in at the end preserves its delicate flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American