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.
152 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 with tomatoes and pesto, Spaghetti with mussels and basil, Spaghetti Carbonara, Creamy spaghetti with cockles and parsley, ... See them all 4
Parmesan (Parmigiano Reggiano)
Like these other recipes: Parmesan cauliflower cheese, Pesto, Beet leaf pesto, Tomato feuilleté with pesto, Farfalle with green asparagus, ... See them all 63
Smoked salmon
Like these other recipes: Salmon and spinach quiche, Scandinavian cocktail, Potato Waffles with Smoked Salmon, Cubed salad, Salmon rillettes, ... See them all 13
Other recipes you may also like
Verbena flan
In this recipe, a delicious variation on the Parisian flan with verbena, you'll see that the delicate taste of verbena goes very well with the slightly creamy sweetness of the flan. September 17th 202325 K 3 hours 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017479 K4.2 2 hours 15 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025485 K 25 20 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016472 K4.4 7 min.
Crunchy little pieces of fish
Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce. February 21th 2011279 K5 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
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.