Before you know it you’re sitting down, eating a bowl of this indulgent pasta dish. Only a few ingredients and a few minutes of your time until you have creamy pasta, a sharp Parmesan punch and smokiness from the salmon on your plate.
150 gr. Pasta (I used Bucatini, but any long good pasta will do)
100 gr. Smoked Salmon
25 gr. Butter
100 ml. Double cream
40 gr. Parmesan cheese, grated (get the best quality you can get/afford)
Squeeze of lemon juice
1/5 tsp Dill (fresh or dried)
– Cook the pasta according to the package instructions in salted water.
– Melt the butter in a saucepan and let it brown slightly. Add the double cream and bring to a boil. Let the sauce thicken for 3-4 minutes while whisking.
– Turn off the heat and stir in the Parmesan cheese, lemon juice and dill. Season to taste with salt, pepper and lemon juice.
– Cut the smoked salmon in big chunks and put in the sauce. The sauce is still warm and will lightly cook the salmon so it will flake.
Serve the pasta with the salmon sauce.