Tagliatelles with Two Types of Salmon
A delicious pasta dish featuring fresh and smoked salmon with a creamy, buttery sauce. Perfect for seafood lovers.
Nutrition Facts
Per Serving: Calories: 520 kcal, Fat: 30 g, Sodium: 550 mg, Carbohydrate: 45 g, Protein: 25 g
Descriptions
This Tagliatelles with Two Types of Salmon recipe combines fresh pasta with a rich and creamy sauce, featuring both fresh and smoked salmon.
The dish offers a delicate balance of flavors, where fresh pasta complements the slightly salty and smoky taste of the salmon.
The creamy sauce is finished with a buttery touch for extra richness. Ideal for a quick yet elegant dinner, this recipe ensures a refined dining experience with minimal effort.
Directions
1- Prepare the workspace:
Set up your cooking and prep area with all necessary ingredients and tools (5 minutes).
2- Make the fresh pasta dough:
Mix flour, eggs, and a pinch of salt. Knead the dough until smooth. Divide into 8 portions, wrap in plastic, and refrigerate for 20-30 minutes (15 minutes).
3- Roll the dough:
Using a rolling pin or pasta machine, flatten each dough ball into a thin rectangle. Let the dough rest for 10 minutes before cutting (15 minutes).
4- Cut the tagliatelle:
Using a pasta machine or knife, cut the dough into thin strips. Lay them on a floured surface to dry slightly (10 minutes).
5- Prepare the salmon:
Cut the fresh salmon into 1/2-inch cubes and slice the smoked salmon into thin strips (10 minutes).
6- Cook the salmon:
- In a hot pan, heat olive oil and lightly sauté the garlic.
- Add fresh salmon cubes and sear them for about 10 seconds.
- Add smoked salmon strips, deglaze with cream, and reduce.
- Finish with butter, and season to taste (10 minutes).
7- Cook the tagliatelle:
- Boil a large pot of salted water and cook the fresh tagliatelle for 1-2 minutes.
- Drain well and toss with butter (10 minutes).
8- Combine and serve:
- Mix the cooked pasta with the salmon cream sauce. Serve hot, garnished with a few pieces of salmon on top.
- Parmesan can be served on the side (5 minutes).
Note's
- Cook the spaghetti ahead: If preparing in advance, cook the spaghetti al dente, cool quickly under cold water, and reheat by plunging into boiling water for a few seconds.
- Cheese options: You can substitute Gruyère with Parmesan or Pecorino Romano for a different flavor.
- Tomato sauce consistency: Straining the sauce through a sieve ensures a smooth and velvety texture, perfect for coating the pasta evenly.
Ingredients
Fresh pasta dough:
- 14 oz all-purpose flour
- 4 large eggs
- Pinch of salt
- 2 tbsp olive oil (optional)
Garnish and Sauce:
- 5 oz fresh salmon, cubed
- 3.5 oz smoked salmon, thinly sliced
- 2 cloves garlic, crushed
- 1/4 cup olive oil
- 1/4 cup heavy cream
- 3 tbsp butter
- Salt and pepper, to taste
- Parmesan cheese, to serve (optional)
