Smoked Salmon in Creamy Whiskey Sauce over Pasta
"This makes a quick yet elegant main course, with rich flavors. The mascarpone cheese can be substituted with cream, but you will need to cook it down for a few minutes after adding to reduce and achieve the proper consistency for the sauce. DO NOT leave the pistachios out, I think they are integral to the dish !"
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 500 g spinach tagliatelle, cooked per package directions
- 50 g butter
- 4 fresh sage leaves
- 2 cloves garlic, peeled and finely chopped
- 200 g smoked salmon, cut in strips
- 50 g shelled pistachio nuts
- 4 tablespoons fresh lemon juice
- 4 tablespoons whiskey
- 200 g mascarpone cheese
- fresh ground black pepper, to taste
directions
- In a large frying pan, saute the sage in the butter; when it begins to be fragrant and turn color, remove and discard.
- Add the garlic to the pan, and saute for 30 seconds.
- Add the salmon to the pan, toss well, add nuts and cook for 30 seconds (the salmon will break down into small pieces, don't be alarmed).
- Add the lemon juice and the whiskey, and cook for another minute.
- Add in the mascarpone cheese and stir well until it melts and is completely incorporated with the other ingredients.
- Add ground black pepper to taste.
- Add the hot cooked pasta to your pan and mix it well into the sauce.
- It is now ready to serve!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Could be a really excellent dish. Needs some careful balancing. The sage + slightly browned butter + garlic yields a flavorful butter: probably it's best to taste this before proceeding. The salmon is already salty, so just a few pistachios is plenty. The whiskey and lemon can be doubled, and stirred in at the last moment. <br/>Not a simple recipe, in a way, because the six or seven ingredients have to all be judged right. The cheese + black pepper makes this a cousin of cacio e pepe, which I have posed on this site. -
We enjoyed this very much, but thought it was lacking something. I used about 8 ounces of spinach linguini and an 8 ounce package of cream cheese. Everything blended beautifully together, but DH and I both felt that it needed something. I ground the pistachios pretty finely because DH is not a nut fan. Don't get me wrong, it really tasted good, it was just alittle too bland for us.
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
