Smoked Salmon Reginette with Lemon Cream Sauce
Ingredients
- • 400 g reginette pasta
- • 200 g smoked salmon
- • 250 ml heavy cream
- • 30 g butter
- • 1 item shallot
- • 2 cloves garlic
- • 30 ml lemon juice
- • 5 g lemon zest
- • 15 g fresh dill
- • 30 g capers
- • 50 g parmesan cheese
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
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.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
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."
