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My review
Smoked Salmon Pasta with Scotch
3
EMMYJAY1
"Delicate smoked salmon in a creamy reduction sauce spiked with Scotch -- full of flavor!"
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Ingredients
45 m servings 580Original recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
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Reviews
Read all reviews 2736 Ratings
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Most helpful positive review
1/24/2006
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 sau...
Most helpful critical review
3/24/2010
sorry folks this was very blah. If i'm eating heavy cream then the recipe better by out of this world. I would not waiste my time or fat grams on this.
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1/24/2006
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 sau...
3/31/2005
This is VERY good! I substituted clam juice,bourbon, and fresh ravioli. RESTAURANT QUALITY! Will make over and over
12/27/2006
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 a l...
11/2/2009
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 water ...
6/18/2009
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.
3/14/2007
This was fabulous. Impressed the pants off my dinner guests. I'm definitely keeping this recipe.
4/10/2010
Lovely delicate sauce. I would not add any thickeners. Can be used with random amounts of left over jarred salmon.
6/7/2008
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 whisky ...