The pasta with potato cream and salmon is an original and particularly tasty first course. A delicate potato cream envelops the pasta as an excellent substitute for cream, and the smoked salmon gives the recipe that boost of flavor that makes it irresistible. Preparing the pasta with potato cream and salmon is very easy: try it yourself!
Don’t miss it
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6.35 oz pasta
- 11.29 oz potatoes
- 2 anchovies in oil
- 7.05 oz salmon
- 2 tbsps extra virgin olive oil
- to taste fresh parsley
- to taste salt
Tools
- 1 Pasta Pot
- 1 Immersion Blender Kenwood
- 1 Low Sided Casserole
- 1 Pan
- 1 Serving Plate
Steps
Boil the potatoes as explained HERE. Once cooked, transfer them to the immersion blender beaker and blend.
In a low-sided casserole, heat the oil (you can add a clove of garlic if you wish), add the anchovies and let them melt over low heat. Then add the potato cream. Season with salt.
In a small pan, heat a tablespoon of oil and let the smoked salmon pieces become flavored.
Boil the pasta in plenty of salted water and drain when al dente. Transfer it to the casserole with the potato cream, adding a little cooking water. Mix the pasta well with the sauce, then add the smoked salmon pieces, chopped fresh parsley, and serve immediately.
Notes
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I let the smoked salmon sear a bit. I prefer it that way. But it’s not necessary. If you’re used to consuming it as is, feel free to skip this step and add it directly in pieces on the pasta.
