Salmon Tagliolini a creamy and delicious first course. The recipe I’m going to share with you today is a simple and quick first course to prepare that makes a great impression with relatives and friends. A classic also for the Holidays that is ready in just a few minutes. A few simple ingredients like pasta, smoked salmon, and creamy spreadable cheese that replaces the cooking cream I no longer use in the kitchen. For the pasta, I used egg tagliolini, but any other pasta shape, both long and short, would work just as well. A classic holiday dish, especially for Christmas Eve dinner, and perfect when you want to prepare a first course in just a few minutes. If you like salmon, this is a recipe not to be missed, and I also suggest how to prepare it using simply a fresh salmon fillet. So let’s head to the kitchen and prepare Salmon Tagliatelle together
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 205.90 (Kcal)
- Carbohydrates 16.23 (g) of which sugars 0.55 (g)
- Proteins 11.37 (g)
- Fat 10.41 (g) of which saturated 0.61 (g)of which unsaturated 1.53 (g)
- Fibers 0.81 (g)
- Sodium 652.57 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Smoked Salmon Pasta
- 9 oz egg tagliolini
- 5 oz smoked salmon
- 5 oz fresh spreadable cheese (such as Philadelphia)
- 1/4 cup dry white wine
- to taste extra virgin olive oil
- to taste salt
- 1 pinch pepper
How to Prepare Salmon Tagliolini
Cut the smoked salmon slices into thin strips. Pour 3-4 tablespoons of extra virgin olive oil into a large pan and add the smoked salmon. Let it sauté on low heat for 1-2 minutes. Deglaze with white wine and let it evaporate, always on low heat.
While the salmon cooks, also cook the egg tagliolini in plenty of salted water. Pour the creamy fresh cheese into the pan with the salmon and stir.
Drain the pasta, saving a little of the cooking water. Pour the tagliolini into the pan with the sauce. Add a few tablespoons of the cooking water to make the dish creamier and a pinch of pepper. Mix well and serve.
See you tomorrow with a new recipe, a hug, Loredana
* If you want to use a fresh salmon fillet, you will need about 10.5 ounces of fresh salmon. Remove the skin and bones and cut it into small cubes. Proceed in the same way as with the smoked salmon, only extending the cooking time by a few minutes.
Loredana’s Tips
If you prefer, you can replace the creamy cheese with 7 ounces of cooking cream or 6.5 ounces of robiola or Greek yogurt.
Also, read the recipe for my Salmon Tagliatelle
