Smoked Salmon Pasta in Scotch Cream Sauce

    (34)
    45 minutes

    This is a delicious blend of smoked salmon and a cream wine reduction that has been spiked with a touch of Scotch.


    30 people made this

    Ingredients
    Serves: 8 

    • 500g penne
    • 1 tablespoon olive oil
    • 1 medium onion, finely chopped
    • 2 cups (500ml) fish stock
    • 2 cups (500ml) white wine
    • 3 tablespoons Scotch whiskey
    • 250g chopped smoked salmon
    • 2 cups (500ml) thickened cream
    • 1 pinch freshly ground black pepper to taste
    • 1/2 cup grated Parmesan cheese for topping
    • 1 bunch Continental parsley, chopped

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook 8 to 10 minutes until al dente then drain.
    2. Heat the olive oil in a frypan over medium heat and cook the onion until tender. Pour in the fish stock and white wine and cook until reduced by 1/2.
    3. Remove the frypan from heat and pour in the Scotch whiskey. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the frypan to medium heat and mix in the salmon. Stir in the cream and bring the mixture to a boil. Continue to cook and stir until thickened.
    4. In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper and top with Parmesan cheese and parsley to serve.

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    Reviews and Ratings
    Global Ratings:
    (34)

    Reviews in English (25)

    by
    34

    Am lost for words to describe quite how good this was. Let's just say that 2 adults behaved like kids and actually licked the plates so as not to miss any. One small thing - couldn't get the sauce quite thick enough, so just added a little cornstarch with no detriment to flavour. Many thanks for the recipe.  -  24 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    22

    This is VERY good! I substituted clam juice,bourbon, and fresh ravioli. RESTAURANT QUALITY! Will make over and over  -  31 Mar 2005  (Review from Allrecipes USA and Canada)

    by
    20

    Wonderful flavours in this recipe - definitely restaurant quality. Suitable for those dinner occassions when you want to make an impression without having to do too much perparation or spend a longer time cooking. The only change I made was to add some cornflour to thicken the sauce. This is going into my 'very special recipes' folder.  -  27 Dec 2006  (Review from Allrecipes USA and Canada)

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