Sooke Smoked Salmon Pasta
Linguine tossed with hot-smoked salmon, cream, lemon and dill in the time the pasta takes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 620 kcal
Equipment
- •Large pot
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 26 g
- carbs
- 68 g
- protein
- 30 g
- calories
- 620
Instructions
- 1
Cook the linguine in well-salted water until just al dente, reserving a cup of the water.
- 2
Soften the shallot in the butter without colouring.
- 3
Add the cream and lemon zest and simmer 2 minutes.
- 4
Drain the pasta and toss it through the sauce with a splash of the cooking water.
- 5
Fold in the salmon, dill and lemon juice off the heat so the fish does not break up.
- 6
Season with pepper and serve immediately.
Chef's tips
Add the salmon off the heat — cooking it again turns the texture dry and grainy.
Ingredient substitutions
- hot smoked salmon → cold smoked salmon, added at the very last moment
Storage
Best fresh; keeps 1 day refrigerated.
Common mistakes to avoid
- •Over-reducing the sauce
- •Overcooking the pasta
Serving suggestions
Cooked Sooke Smoked Salmon Pasta?
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