Smoked Salmon Pasta with Scotch

  • Recipe By
  • Published Aug 31st
  • Ready In45m
  • Servings8
  • Calories580
Delicate smoked salmon in a creamy reduction sauce spiked with Scotch -- full of flavor!

Smoked Salmon Pasta with Scotch Ingredients

The following are the ingredients needed to make delicious Smoked Salmon Pasta with Scotch for 8 servings:

  • 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

Smoked Salmon Pasta with Scotch Cooking Instructions

  • Prep15m
  • Cook30m
  • Ready In45m

To cook Smoked Salmon Pasta with Scotch, you need about 15 minutes of preparation time. The time needed to cook this Smoked Salmon Pasta with Scotch is about 30 minutes , and you can serve your Smoked Salmon Pasta with Scotch within 45 minutes . The following are the steps to cook Smoked Salmon Pasta with Scotch easily:

  1. 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. 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. 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. 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.

Nutrition Facts

Per Serving: 580 calories; 28.1 grams of fat; 48.9 grams of carbohydrates; 18.1 grams of protein; 92 milligrams of cholesterol; 519 milligrams of sodium.

  1. Apr 10th 2010

    Lovely delicate sauce. I would not add any thickeners. Can be used with random amounts of left over jarred salmon.

  2. Apr 4th 2010

    Yummy. We added a bell pepper and turkey bacon.

  3. Nov 2nd 2009

    Absolutely excellent. I substituted chicken stock for the fish stock and left out the Scotch and it was still amazing. You can almost have this on the table in the time it takes to boil wa ...

  4. Jun 18th 2009

    Scotch and heavy cream. Separately, they are two of my favorite liquids. Together, they are the most amazing cream sauce my tongue has ever met. Thank you, Emma Jay. Thank you.

  5. Jun 7th 2008

    I tried substituting half and half the first time, but it made the sauce a bit runny as I expected. Wonderful taste especially when I followed the recipe. My only problem was getting the whi ...

  6. Mar 14th 2007

    This was fabulous. Impressed the pants off my dinner guests. I'm definitely keeping this recipe.

  7. Dec 27th 2006

    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 ...

  8. Jan 24th 2006

    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 ...

  9. Mar 31st 2005

    This is VERY good! I substituted clam juice,bourbon, and fresh ravioli.RESTAURANT QUALITY!Will make over and over