There’s something incredibly satisfying about a rich and creamy pasta dish, especially when it features the savory addition of smoked salmon. Pasta with smoked salmon and dill brings a delightful combination of flavors to your table, transforming a simple mealtime into something special. Whether you’re looking for a comforting dinner or an appetizer for guests, this dish is a perfect choice.
The creamy texture combined with the unique smokiness of the salmon creates a luxurious experience that feels indulgent yet is surprisingly easy to prepare. It’s a fantastic option for those who enjoy sophisticated flavors without spending hours in the kitchen.
Why you’ll love pasta with smoked salmon and dill
- Quick to prepare, making it ideal for weeknight dinners.
- Rich, creamy sauce perfectly clings to the fettuccine.
- Elegant enough for entertaining guests.
- Beautifully balanced flavors with fresh dill highlights.
- A filling dish that works well as a main or an appetizer.
“An elegant dish that impresses yet is so simple to make.”
Step-by-step overview
Making pasta with smoked salmon is straightforward. You’ll start by cooking the pasta, while simultaneously sautéing shallots in butter to create a flavorful base. Adding a splash of vermouth followed by cream transforms the pan sauce into a rich, velvety coating for the pasta. Lastly, mix in the diced salmon and fresh dill, and you’ll have a delightful meal ready to enjoy.
What ingredients do I need for pasta with smoked salmon and dill?
- 12 oz fresh fettuccine
- 4 oz of 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
- Fresh dill (chopped)
- Salt to taste
Ingredient notes & swaps
- Fettuccine: Any pasta type can be used, such as tagliatelle or linguine.
- Smoked salmon: Can be swapped with fresh salmon if preferred, but ensure to cook it properly.
- Heavy cream: For a lighter version, you can use half-and-half, though it will be less rich.
- Dill: If fresh isn’t available, dried dill can be used in smaller quantities.
How do I make pasta with smoked salmon and dill step-by-step?
To create this delicious dish, follow these simple steps:
- Cook the fettuccine according to the package instructions until al dente, then drain and set aside while retaining a bit of the pasta water.
- In a large pan over medium heat, melt the butter and sauté the minced shallots until soft and translucent, about 2-3 minutes.
- Add the vermouth to the pan and let it cook for a minute or two to deglaze, allowing the alcohol to evaporate slightly.
- Stir in the heavy cream and reduce the heat; cook for a few minutes until the sauce thickens to your desired consistency.
- Mix in the smoked salmon, stirring gently to combine and heat through.
- Toss the sauce with the hot pasta, adding a little reserved pasta water if needed to loosen the sauce.
- Finish with fresh dill and season to taste with salt.
Pro Tip: Make sure to add the cream to the pan after the shallots have softened for the best flavor infusion.
As you combine everything, the intoxicating smell of cream and salmon will fill your kitchen, making it hard to wait for your first bite.
Helpful cooking tips
- Don’t overcook the shallots: Aim for them to be soft and translucent but not browned for the best flavor.
- Taste as you go: Correct the seasoning, balancing the salt from the salmon and the cream richness.
- Serve immediately: This dish is best enjoyed fresh; the sauce can thicken as it sits.
How should I serve it?
Pasta with smoked salmon pairs wonderfully with a light, crisp salad; a simple arugula mix with lemon vinaigrette complements the rich flavors without overpowering them. For a lovely garnish, consider a sprinkle of extra fresh dill or a few capers for a briny bite. Serve with a glass of chilled white wine for a magnificent pairing.
Can I make it ahead? How do I store and reheat it?
While it’s best served fresh, you can prepare the sauce a few hours in advance. Store it in the fridge and reheat gently on the stovetop, adding a bit of cream or pasta water to reach your desired consistency. Cook the pasta just before serving to keep it from becoming mushy.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How do I fix common issues?
If you find your dish isn’t as creamy as desired, try adding a splash more cream or some reserved pasta water to loosen it up. If the sauce feels too rich, a few drops of lemon juice can balance the flavors effectively. For any overcooked pasta, consider mixing in extra sauce to add moisture and improve the texture.
What variations can I try?
If you’re feeling adventurous, consider adding vegetables such as spinach or peas for extra color and nutrition. For a touch of heat, a pinch of red pepper flakes can be a great addition. Swap smoked salmon for crab meat or shrimp for a different seafood twist. Each option can bring a new layer of flavor to the traditional dish.
FAQs
Can I use canned salmon instead of smoked?
Yes, you can! Canned salmon can be a convenient alternative; however, it will have a softer texture and different flavor profile compared to smoked salmon.
Is this dish suitable for meal prep?
While best enjoyed fresh, the sauce can be made ahead. Just be mindful that reheating may alter the texture slightly.
Can I make this recipe dairy-free?
To adapt the recipe, use a dairy-free cream substitute and olive oil instead of butter. The dish will have a different richness but can still be delicious.
You’ll find that this recipe makes for a versatile dish that can cater to various tastes while delivering rich, satisfying flavors. Enjoy making it for yourself and your loved ones!
Pasta with Smoked Salmon and Dill
Ingredients
Method
- Cook the fettuccine according to package instructions until al dente, then drain and set aside while retaining a bit of the pasta water.
- In a large pan over medium heat, melt the butter and sauté the minced shallots until soft and translucent, about 2-3 minutes.
- Add the vermouth to the pan and let it cook for a minute to deglaze, allowing the alcohol to evaporate slightly.
- Stir in the heavy cream and reduce the heat; cook for a few minutes until the sauce thickens to your desired consistency.
- Mix in the smoked salmon, stirring gently to combine and heat through.
- Toss the sauce with the hot pasta, adding a little reserved pasta water if needed to loosen the sauce.
- Finish with fresh dill and season to taste with salt.