I’m guessing that I’m not the only one that has been having fewer dinners out at restaurants, but that doesn’t mean I haven’t been making fun meals at home!
This recipe for Creamy Pappardelle with Smoked Salmon and Caviar is fancy enough for an at home date night, but is also so simple to make and comes together in just 20 minutes!
After receiving an affiliate box from Sitka Salmon Shares, I enjoyed their seafood so much that I signed up for a Premium Seafood Subscription Box. One of the boxes had smoked salmon in it, so I went to their recipes page to try and find a different way to use it.
I came across this recipe for Pasta with Smoked Salmon and Caviar and new I had to make it!
Ingredients (serves 2):
- salt
- 8 oz pappardelle pasta
- 1 tablespoon unsalted butter
- 1 leek, white and light green parts, halved lengthwise and sliced thin
- 1 cup heavy cream
- black pepper, to taste
- 1 tablespoon fresh parsley, chopped
- 1/2 tablespoon fresh tarragon, chopped
- 1/2 tablespoon fresh chives, chopped, plus more for garnish
- 6 oz smoked salmon, broken into large flakes
- 2 oz salmon roe
Bring a large pasta pot filled with water to a boil. Once boiling, heavily salt the water, then add in your pappardelle. Cook until al dente according to package directions (mine took 4 minutes).
Drain the pasta, reserving about 1 cup of the cooking water.
While the pasta cooks, melt 1 tablespoon unsalted butter in a large saute pan over medium heat. Add in the leeks and cook, stirring occasionally, until softened and lightly browned, about 5 to 7 minutes.
Stir in the heavy cream and bring to a light simmer.
Add in 1/4 cup of your reserved pasta water and the pappardelle, tossing to coat.
Season with pepper and stir in the chopped parsley, tarragon, and chives. If the sauce seems too thick, add more pasta water and toss until it reaches your desired consistency.
Remove from heat and stir in the smoked salmon and 1 oz of the salmon roe.
Spoon into bowls and top with the remaining row and chopped chives.
I absolutely loved this dish!
The smoked salmon and cream add a richness to this recipe while the herbs brighten it up a bit.
The pops of saltiness from the salmon roe enhance the luxuriousness of the sauce.
This dish is perfect for when you need an impressive meal but don’t want to spend all day in the kitchen. Definitely a keeper!
Ingredients
- salt
- 8 oz pappardelle pasta
- 1 tablespoon unsalted butter
- 1 leek, white and light green parts, halved lengthwise and sliced thin
- 1 cup heavy cream
- black pepper, to taste
- 1 tablespoon fresh parsley, chopped
- 1/2 tablespoon fresh tarragon, chopped
- 1/2 tablespoon fresh chives, chopped, plus more for garnish
- 6 oz smoked salmon, broken into large flakes
- 2 oz salmon roe
Instructions
- Bring a large pasta pot filled with water to a boil. Once boiling, heavily salt the water, then add in your pappardelle. Cook until al dente according to package directions (mine took 4 minutes).
- Drain the pasta, reserving about 1 cup of the cooking water.
- While the pasta cooks, melt 1 tablespoon unsalted butter in a large saute pan over medium heat. Add in the leeks and cook, stirring occasionally, until softened and lightly browned, about 5 to 7 minutes.
- Stir in the heavy cream and bring to a light simmer.
- Add in 1/4 cup of your reserved pasta water and the pappardelle, tossing to coat.
- Season with pepper and stir in the chopped parsley, tarragon, and chives. If the sauce seems too thick, add more pasta water and toss until it reaches your desired consistency.
- Remove from heat and stir in the smoked salmon and 1 oz of the salmon roe.
- Spoon into bowls and top with the remaining row and chopped chives.
