Spaghetti with smoked salmon


Spaghetti with smoked salmon
After cooking the spaghetti as usual, strips of smoked salmon are added with cream, lemon, Parmesan and egg yolks.
155 K 3.9/5 (16 reviews)
Grade this recipe:
Keywords:
Last modified on: March 10th 2013
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 25 min.
All in all: 40 min.
When should you start or finish this recipe?
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.
Spaghetti with smoked salmon : Stage 1
Cut the 150 g smoked salmon into ribbons.

Stage 2 - ⌛ 5 min.
Spaghetti with smoked salmon : Stage 2

Stage 3 - ⌛ 8 min.
Spaghetti with smoked salmon : Stage 3
Cook 500 g spaghetti until just tender (al dente) and keep hot.

Stage 4 - ⌛ 5 min.
Spaghetti with smoked salmon : Stage 4
In a bowl, mix 200 ml cream, 3 egg yolks, the juice of ½ lemon, half the grated Parmesan, salt and pepper.

Stage 5 - ⌛ 2 min.
Spaghetti with smoked salmon : Stage 5
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.

Stage 6 - ⌛ 5 min.
Spaghetti with smoked salmon : Stage 6
Pour 100 ml dry white wine into the pan and leave to reduce by 3/4.

Stage 7 - ⌛ 5 min.
Spaghetti with smoked salmon : Stage 7
Add the cream and the salmon and bring back to the boil.

Stage 8 - ⌛ 2 min.
Spaghetti with smoked salmon : Stage 8
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.
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 recipe170 RDI=70 %360 RDI=30 %190 RDI=30 %3,850 RDI=190 %16,120 RDI: 190 %
Per 100 g10 RDI=5 %30 RDI=3 %10 RDI=2 %300 RDI=20 %1,250 RDI: 20 %
Per person40 RDI=20 %90 RDI=8 %50 RDI=7 %960 RDI=50 %4,030 RDI: 50 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Fish, Gluten, egg, milk, Sulfites
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)
Other recipes you may also like
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
February 21th 2011300 K4.2 1 hour 4 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018350 K4 2 hours 30 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011281 K3.9 50 min.
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020550 K 44.2 14 hours 30 min.
Chinois
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
September 10th 2018280 K 24.7 5 hours 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page