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Smoked Salmon Pasta with Scotch

Smoked Salmon Pasta with Scotch

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
EMMYJAY1

EMMYJAY1

Delicate smoked salmon in a creamy reduction sauce spiked with Scotch -- full of flavor!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 519 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
  2. Heat the olive oil in a skillet 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 skillet from heat, and pour in the Scotch whiskey. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the skillet 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Lupin Pooter
33

Lupin Pooter

1/24/2006

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.

DHILL4U
22

DHILL4U

3/31/2005

This is VERY good! I substituted clam juice,bourbon, and fresh ravioli. RESTAURANT QUALITY! Will make over and over

rua
20

rua

12/27/2006

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. :)

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