Pasta with Smoked Salmon

4.96 from 61 votes

A rich and creamy pasta sauce infused with smoked salmon and dill. This is a rich dish! It serves 6 as a first course or 4 as a main course.

Prep Time10

Cook Time15

Total Time25

Course: Entree

Cuisine: Mediterranean

Servings: servings

Calories: 557kcal

Author: Cynthia

12 oz fresh fettuccine
4 oz smoked salmon diced
2 shallots minced
2 tablespoons butter
3 tablespoons dry white wine I always keep a bottle of good quality Vermouth on hand to use in a pinch
2 cups heavy cream
1 Tablespoon tomato paste
Fresh dill chopped
Salt to taste

Mince shallots and tear the smoked salmon into small pieces.
Heat a large pot of water to a boil. Add a 1/2 teaspoon of salt to the water. Don't over-salt the water, as some smoked salmon can be salty.
While the pasta is cooking, saute the shallots in butter over a medium heat, until soft and translucent.
Add the Vermouth to the pan and cook a minute or two, scraping up any bits.
Stir in the cream and tomato paste, and cook for a few minutes, until it's reduced a bit and a little thicker. Add the smoked salmon and fresh dill.
Cook the pasta just until al dente. Drain and reserve about a half cup of the pasta cooking water to thin the creamy sauce if necessary.
Toss the cooked pasta in the cream sauce and stir until well coated. Add some of the pasta water if needed to thin the sauce. Add fresh chopped dill or parsley and season to taste with additional salt if necessary.
Add additional fresh chopped dill or parsley, and season to taste with additional salt if necessary.
Serves 6-8 as an appetizer or primi, and 4 as a main dish. It's very rich!