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Smoked Salmon Pasta with Scotch

SUBMITTED BY: EMMYJAY1

"Delicate smoked salmon in a creamy reduction sauce spiked with Scotch -- full of flavor!"
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (16 ounce) package dry penne pasta
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cups fish stock
  • 2 cups white wine
  • 3 tablespoons Scotch whiskey
  • 1/2 pound chopped smoked salmon
  • 2 cups heavy cream
  • freshly ground black pepper to taste
  • 1/2 cup grated Parmesan cheese for topping
  • 1 bunch Italian flat leaf parsley, chopped

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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2006 by Lupin Pooter
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.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2005 by DHILL4U
This is VERY good! I substituted clam juice,bourbon, and fresh ravioli. RESTAURANT QUALITY! Will make over and over

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2006 by rua
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. :)

2 users found this review helpful


 
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Recipe Submitter:

EMMYJAY1
Cooking Level: Expert
Home Town: Livermore, California, USA
Living In: Seattle, Washington, USA
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 555

  • Total Fat: 28.3g
  • Cholesterol: 94mg
  • Sodium: 463mg
  • Total Carbs: 44g
  •     Dietary Fiber: 2.3g
  • Protein: 17.5g

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