Cold Smoked Salmon Pasta
A creamy pasta with cold smoked salmon, lemon and dill. The salmon is stirred in at the very end, so it stays juicy. Ready in half an hour.
Ingredients
- 500 g pasta penne, spaghetti or tagliatelle
- 300 g cold smoked salmon
- 3 celery stalks
- 2 dl heavy cream
- 0.5 dl olive oil
- 1 lemon
- 1 bunch dill or flat-leaf parsley
- ½ tsp white pepper
- 2 tbsp salt for the cooking water
Instructions
- Bring 2 liters of water to a boil and salt it generously, about 1 tbsp per liter. Cook the pasta al dente according to the package.
- Finely chop the celery and cut the cold smoked salmon into bite-sized pieces. Heat the olive oil in a frying pan over medium heat and sauté the celery for a couple of minutes, until slightly softened. Squeeze in the lemon juice and add the cream. Season with white pepper.
- Add 2 dl of the pasta cooking water to the pan. Bring the sauce to a boil and take the pan off the heat.
- Drain the cooked pasta. Stir in the cream sauce, the cold smoked salmon and the chopped dill. Don't heat it any further, so the salmon stays juicy.
- Serve right away, garnished with dill sprigs.
Notes
- Add the salmon at the very end.
- If the sauce feels thick, add a splash of pasta water.
- Grate in some lemon zest too for an extra fresh flavor.
- Leek works in place of celery.
- Flat-leaf parsley also works instead of dill.
Nutrition
Calories: 573kcalCarbohydrates: 65gProtein: 22gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 65mgSodium: 426mgPotassium: 494mgFiber: 3gSugar: 4gVitamin A: 536IUVitamin C: 10mgCalcium: 52mgIron: 2mg
Tried this recipe?Go!