Pasta with Smoked Salmon
This recipe delivers creamy smoked salmon pasta perfection every single time, highlighting nuanced flavors and textures for a richer, smokier flavor profile.
Ingredients
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic minced
- 400 ml creme fraîche see recipe notes for substitution
- 125 ml pasta water
- 200 g cold smoked salmon
- 1 lemon zest only
- 2 tbsp capers
- 450 g pasta I used penne
- 2 tbsp Parmesan cheese
- 1 tbsp chives
Instructions
Instructions for Perfect Smoked Salmon Pasta
- Set a large pot of water over medium heat and bring to a boil, add salt once boiled. Add pasta and cook according to package instructions.
- While the pasta is cooking, heat 1 tbsp of olive oil in a large pan, then add minced garlic and cook briefly over low heat for 10-20 seconds, then add creme fraiche, lemon zest and capers, heat through. Make sure the heat is set to low to keep the sauce smooth, otherwise creme fraiche might separate. Add the pasta water from the boiling pot and stir to combine.
- Add the smoked salmon cut into strips and cook for a couple of minutes until the salmon turns from bright orange to opaque.
- Drain the pasta, while reserving 1/2 cup of water. Add the pasta directly to the pan with the sauce and toss gently to combine. Add a splash of water if the sauce is too dry until it reaches desired consistency. Taste the pasta and add salt only if necessary. It will depend on the saltiness of your smoked salmon.
- Serve sprinkled with freshly grated Parmesan cheese and chopped chives.
Notes
I've found the secret to a creamy smoked salmon pasta without heavy cream lies in using creme fraiche and pasta water. The creme fraiche provides richness and tang, while the starchy pasta water emulsifies the sauce, creating a velvety texture. I always reserve at least a cup of pasta water when draining the pasta, just in case I need extra to adjust the consistency.
I'm always looking for ways to boost the nutritional value of my meals, so I've experimented with a few healthy variations of this smoked salmon pasta. I like adding vegetables like spinach or asparagus during the last few minutes of cooking, which adds vitamins and fiber. Also, I use whole wheat pasta for a higher fiber content.
Through trial and error, I've pinpointed a few common mistakes that can derail smoked salmon pasta. Overcooking the garlic is a big one, as it can turn bitter. I always keep the heat low and watch it carefully. Another mistake is overheating the creme fraiche, which can cause it to separate. Again, low heat and gentle stirring are key. Finally, I've learned that adding too much salt can ruin the dish, because smoked salmon is already quite salty. Taste as you go, and add salt sparingly, if at all.
I'm always looking for ways to boost the nutritional value of my meals, so I've experimented with a few healthy variations of this smoked salmon pasta. I like adding vegetables like spinach or asparagus during the last few minutes of cooking, which adds vitamins and fiber. Also, I use whole wheat pasta for a higher fiber content.
Through trial and error, I've pinpointed a few common mistakes that can derail smoked salmon pasta. Overcooking the garlic is a big one, as it can turn bitter. I always keep the heat low and watch it carefully. Another mistake is overheating the creme fraiche, which can cause it to separate. Again, low heat and gentle stirring are key. Finally, I've learned that adding too much salt can ruin the dish, because smoked salmon is already quite salty. Taste as you go, and add salt sparingly, if at all.
Nutrition
Calories: 725kcalCarbohydrates: 91gProtein: 27gFat: 27gSodium: 640mgFiber: 4gSugar: 6g
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