While the tradition of smoking fish as a means of preservation has existed in Italy for centuries, the punchy smoked salmon we Brits enjoy year-round is not exactly commonplace in Italian cuisine. That being said, in the northern region of Friuli-Venezia Giulia - specifically in the areas surrounding the comune of San Daniele, local smoked salmon is becoming increasingly popular. Producers in the region take advantage of the prime, fresh fish available in abundance in local lakes. This, combined with traditional smoking techniques passed down from generation to generation, ensures a particularly high-quality product. Unfortunately, smoked fish from San Daniele is particularly hard to come by in British supermarkets. Alas, we honour the sublime smoked trout of Friuli-Venezia Giulia with this simple but delicious smoked salmon pappardelle recipe.
In this recipe, we pair fresh, handmade pappardelle pasta with punchy smoked salmon, and a sumptuous cream sauce. We counter this richness with zesty lemon and fresh parsley, and amplify the smoky flavours with a splash of whisky. Deceptively easy to make, our creamy smoked salmon pappardelle is the perfect summer dish!
Pappardelle with creamy smoked salmon sauce
Prep Time: 60 minutes
Cooking Time: 15 minutes
Calories per serving: 538 kcal
- 200g of fresh pappardelle (for ingredients, see our fresh pappardelle guide)
- 2 tbsp of extra virgin olive oil
- 150g smoked salmon
- 3 tbsp of whisky
- 100ml of cream
- 1 shallot, thinly sliced
- The zest of ½ lemon
- Chopped parsley to serve
- Salt and pepper, to taste
- Prepare your fresh pappardelle, following our simple pappardelle guide, or the below tutorial:
- In a large pan heat 2 tablespoons of extra virgin olive oil and the thinly sliced shallot. Let this fry over a low heat, shaking the pan often, until translucent. Add the lemon zest, and allow this to infuse for around 3 minutes.
- Cut the smoked salmon into thin strips and add to the pan and combine.
- Deglaze the pan with whisky. Turn off the heat and add the cream.
- Heat a pot of generously salted water until boiling, before adding your fresh pappardelle. Cook for 2-3 minutes or until al dente. Once cooked, strain the pasta, ensuring to reserve a little bit of the starchy cooking water.
- Transfer your pappardelle to the pan with the sauce and mix well over a low heat. If you need some extra liquid, you can also add a few tablespoons of the cooking water kept aside (this will give your dish a nice glossy finish).
- Season with salt and pepper and sprinkle with chopped parsley and serve. Buon Appetito.
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