Bring water to the boil in a large saucepan, season with salt and cook the pasta according to the instructions on the packet. Chop the shallot very finely.
Melt the butter in a pan and sauté the shallot for two minutes. Pour in the cream and bring to the boil, then simmer over a low heat for three minutes. Remove the pan from the hotplate and stir in the parmesan, season with salt and pepper.
Drain the pasta and collect about half a cup of the cooking water - something extra for emergencies won`t do any harm. Put the pasta and smoked salmon in the pan and add half a cup of water.
Put the pan back on the stove over a low heat and mix the sauce with the noodles, about two minutes, until the salmon flakes and the sauce is creamy. If it stays too thick, add some more cooking water.
Serve immediately with parmesan, fresh parsley, if desired, and freshly ground black pepper.
Tips:
If you prefer a lighter variant, the cream can also be replaced with reduced-fat cooking cream.
If you prefer to use fresh or frozen salmon, you can. To do this, fry the salmon fillet on both sides for about 2 minutes and add a little salt. Peel the salmon apart with a fork and use as described in the recipe.
Ingredients
Print Recipe
Pin Recipe