Salmon pasta

A deliciously creamy pasta that is freshened by a good squeeze of lemon.

Ingredients: (for two)

  1. 1 onion, diced
  2. 1 glass of white wine
  3. 200g hot smoked salmon, flaked (you can also use normal smoked salmon)
  4. 150g dried pasta – I like to use spaghetti
  5. 200ml cream
  6. Salt and pepper to taste
  7. Juice of 1/2 lemon, plus extra to serve
  8. Handful fresh dill, chopped – other herbs that would work if you can’t get fresh dill would be chervil or flat leaf parsley and you can also use dried dill if your supermarket is like mine and always seems to have the fresh herbs you don’t need that night

Method:

  1. Cook the pasta according to the instructions on the pack
  2. While the pasta is cooking, sweat the onions until translucent
  3. Turn the heat to high, add the white wine and cook for 3-4 minutes to cook off the alchohol
  4. Add the cream and cook on medium heat for another few minutes until thickened
  5. Season to taste – remember that the salmon will add salt
  6. Add the salmon
  7. Add the lemon juice and herbs
  8. Add the cooked pasta (should be juust al dente as it will continue to cook a little in the sauce).  Reserve some of the salted water that you cooked the pasta in and you can add that to thin out the cream sauce to make it silky and coat the pasta.
  9. Serve with lemon wedges and a sprinkle of chopped fresh dill
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

2 responses to “Salmon pasta

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