Rating: 4.27 stars
37 Ratings
  • 5 star values: 21
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

Delicate smoked salmon in a creamy reduction sauce spiked with Scotch -- full of flavor!

Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

580 calories; protein 18.1g; carbohydrates 48.9g; fat 28.1g; cholesterol 92.4mg; sodium 519.2mg. Full Nutrition
Advertisement

Reviews (38)

Most helpful positive review

Rating: 5 stars
01/24/2006
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 sauce quite thick enough so just added a little cornstarch with no detriment to flavour. Many thanks for the recipe. Read More
(34)

Most helpful critical review

Rating: 2 stars
03/25/2010
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. Read More
(5)
37 Ratings
  • 5 star values: 21
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/24/2006
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 sauce quite thick enough so just added a little cornstarch with no detriment to flavour. Many thanks for the recipe. Read More
(34)
Rating: 5 stars
03/31/2005
This is VERY good! I substituted clam juice bourbon and fresh ravioli. RESTAURANT QUALITY! Will make over and over Read More
(22)
Rating: 5 stars
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 longer time cooking. The only change I made was to add some cornflour to thicken the sauce. This is going into my 'very special recipes' folder.:) Read More
(20)
Advertisement
Rating: 5 stars
11/06/2009
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 and cook the pasta. Read More
(18)
Rating: 5 stars
06/22/2009
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. Read More
(12)
Rating: 5 stars
03/14/2007
This was fabulous. Impressed the pants off my dinner guests. I'm definitely keeping this recipe. Read More
(7)
Advertisement
Rating: 5 stars
04/12/2010
Lovely delicate sauce. I would not add any thickeners. Can be used with random amounts of left over jarred salmon. Read More
(6)
Rating: 5 stars
01/13/2009
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 to flame. I have found that the sauce tastes best when made with a reisling though using your favorite white wine is probably the best bet. Read More
(6)
Rating: 4 stars
04/06/2010
Yummy. We added a bell pepper and turkey bacon. Read More
(6)
Rating: 2 stars
03/25/2010
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. Read More
(5)