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Jul 6, 2006 09:04 PM

pasta with smoked salmon

I've had a craving for pasta with smoked salmon for a few days but have never made this before. Does anyone have a great recipe. I assume there will be some cream in it but I'm hoping to make it on the lighter side - although any amount of cheese is fine. Thank you.

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  1. Pasta a la vodka with smoked salmon and zucchini

    I can't give amounts; it's not that kind of dish.

    Chop some onion, and thinly slice some zucchini into coins. Saute the onion in a bit of olive oil and butter. When the onions are soft and turning transparent, add the zucchini, and a bit more butter, with a pinch of salt. When they have slightly sofftened, add a couple glugs of vodka. Let it simmer until the veg are still moist, but pretty much most of the vodka is gone. Pour in some cream, and finally torn pieces of smoked salmon. Stir gently, and add some cracked black pepper and chopped parsley. Take the frying pan off the heat, and add your cooked, al dente pasta. Toss the pasta in the cream mixture, and serve immediately.

    Simple, simple, gorgeous.

    1. Mine is kinda like that, but I just use cream, butter, chopped scallion and the salmon. Cook the scallion in the butter fairly gently until it's transparent, then raise the heat and pour in room-temperature (or warmer) cream. Cook, scraping around the pan with a wooden or silicon spatula until the cream begins to thicken and pull away from the sides. Stir all the smoked salmon in briskly, bring back to the boil, add the cooked pasta and toss together. Sprinkle with chopped fresh dill if you have any. Some chopped HB egg is nice too.

      1. I smoke my own salmon, and then use it in a bunch of dishes. For the pasta I use a whole wheat noodle, preferrably rotelli or if you want a long noodle, the flatter the better.

        Frankly, I just mix some nonfat yogurt cheese (or strain greek yogurt for a day or two)with fresh dill, lemon zest and juice and a ton of cloves from the 12 or so heads of garlic I smoke alongside the salmon, a few chopped capers,and a pinch of kosher salt.

        I keep the noodles warm, and for each serving of pasta I put on a good dollop of the yogurt mixture, about 2-3oz of the salmon and toss. When the season is right I top that all with a small pile of mixed chopped heirloom tomatoes. Bacon is also another otion for a topping.