Smoked Salmon Reginette with Lemon Cream Sauce
Instructions
- 1
Bring a large pot of salted water to boil and cook the reginette pasta according to package directions until al dente. Reserve 120ml (1/2 cup) pasta water before draining.
- 2
While pasta cooks, finely chop the shallot and mince the garlic. Tear the smoked salmon into bite-sized pieces.
- 3
In a large skillet over medium heat, melt the butter. Add shallot and garlic, sauté for 2-3 minutes until fragrant and softened.
- 4
Pour in the heavy cream and bring to a gentle simmer. Add lemon juice and zest, stirring to combine.
- 5
Reduce heat to low and add the drained pasta to the skillet. Toss to coat with the cream sauce.
- 6
Add the smoked salmon pieces, capers, and half the fresh dill. Gently fold to combine, being careful not to break up the salmon too much.
- 7
If the sauce seems too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- 8
Remove from heat and add grated parmesan cheese. Season with salt and pepper to taste.
- 9
Serve immediately, garnished with remaining fresh dill and additional parmesan if desired.
Chef's Note
"This elegant pasta transforms simple ingredients into a restaurant-worthy dish in just 35 minutes. The silky lemon cream sauce perfectly complements the smoked salmon, while fresh dill and capers add brightness – it's my go-to for impressing guests without the stress."
