This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Spaghetti with smoked salmon
After cooking the spaghetti as usual, strips of smoked salmon are added with cream, lemon, Parmesan and egg yolks.
154 K 3.9/5 (16 reviews)
40 min.
Easy
10.10 €
4 people
11 IngredientsLast modified on: March 10th 2013
150 g smoked salmon
1 
500 g spaghetti
200 ml 
3 
½ 
150 g Parmesan (Parmigiano Reggiano)
3 tablespoons 
100 ml 
Times for this recipe
Preparation: 15 min.
Cooking: 25 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Cut the 150 g smoked salmon into ribbons.
Stage 2 - ⌛ 5 min.
Stage 4 - ⌛ 5 min.
Stage 5 - ⌛ 2 min.
Heat 3 tablespoons olive oil in a large pan over medium heat.
Add the shallot, salt and pepper and cook for 1 minute without colouring.
Add the shallot, salt and pepper and cook for 1 minute without colouring.
Stage 6 - ⌛ 5 min.
Pour 100 ml dry white wine into the pan and leave to reduce by 3/4.
Stage 7 - ⌛ 5 min.
Add the cream and the salmon and bring back to the boil.
Stage 8 - ⌛ 2 min.
Tip in the cooked spaghetti, the remaining grated Parmesan and mix well. Leave on low heat for a few minutes, stirring frequently.
It is ready as soon as the pasta has soaked up the cream.
It is ready as soon as the pasta has soaked up the cream.
Remarks
You can another type of pasta, such as tagliatelle, if you prefer.
And to drink?
An Italian white wine, such as a Greco di Tufo, or simply whatever you have used in the recipe.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 170 RDI=70 % | 360 RDI=30 % | 190 RDI=30 % | 3,850 RDI=190 % | 16,120 RDI: 190 % |
| Per 100 g | 10 RDI=5 % | 30 RDI=3 % | 10 RDI=2 % | 300 RDI=20 % | 1,250 RDI: 20 % |
| Per person | 40 RDI=20 % | 90 RDI=8 % | 50 RDI=7 % | 960 RDI=50 % | 4,030 RDI: 50 % |
How much will it cost?
- For 4 people : 10.10 €
- Per person : 2.55 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Spaghetti
Like these other recipes: Spaghetti Carbonara, Creamy spaghetti with cockles and parsley, Spaghetti with tomatoes and pesto, Spaghetti with mussels and basil, ... See them all 4
Cream
Like these other recipes: Escalope of veal in a cream sauce, Courgettes (zuchinis) , Brioche tart with Comté cheese, Kervallon soup, Baker's tuna and mushroom tart, ... See them all 122
Parmesan (Parmigiano Reggiano)
Like these other recipes: Polpete, Mint and pea pesto, Gnocchi alla romana, Tomato foccacia, Spicy carrots and turnips roasted with Parmesan cheese, ... See them all 64
Smoked salmon
Like these other recipes: Smoked salmon sacristains, Surprise bread, Avocado and smoked salmon terrine , Crispy smoked salmon and herb rolls, Scandinavian cocktail, ... See them all 13
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017782 K 313.8 40 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011776 K3.5 8 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011553 K 44.3 25 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven. February 21th 2011279 K 24 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.