This is a prosecco dish, in that it’s both sparkling white and also a cheeky rosé. Easy smoked salmon pasta with sour cream is also the simplest impress-your-friends-in-the-kitchen recipe I can think of. Plus, pasta.
If you can/want to eat carbs, then noodles – whether pasta made with durum wheat, or vermicelli made with rice – are one of the great joys of life. This recipe employs four of my other joys – sour cream, salmon, lemon and dill (which I also use with placki). Dill is the beluga caviar of herbs — another thing which goes hand in hand with champagne.
I also love that a non-tomato based pasta dish allows the noodles to be loud and proud, instead of hiding under a saucy blanket. Delightfully, this can be on the table within the half hour, which allows time for a quick prosecco aperitif.
Or how about a Bénédictine aperitif, while also reading my original poem The Master Herbalist which features the drink?
“Should we finish off the beluga, or should we have some smoked salmon nibbly things?”
-Eddie to patsy, absolutely fabulous
Super Easy Smoked Salmon Pasta with Sour Cream
Ingredients
- 400g pasta – linguini, bucatini, fettucine, spaghetti
- 200g sliced smoked salmon – cut into strips
- 1½ cups sour cream
- 1 tbsp capers (optional), rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- dill
Instructions
- Cook pasta according to packet instructions.
- While pasta is cooking, fry onion in pan, then add the capers and garlic. Be ready with your lemon juice and sour cream.
- Drain pasta, reserving 1 cup of cooking liquid. Reduce heat of pan. Put drained pasta into pan with the onions and garlic and half the reserved liquid.
- Moving quickly, add the sour cream, stirring so it doesn't separate, and tossing through the pasta gently. Add lemon juice and salmon.
- Use the remaining cooking liquid to thin the sauce if it needs to be creamier.
- Season with salt and pepper and serve with dill. (I don't hate a little parmesan either but that's up to you.)
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