Smoked Salmon in Vodka Cream Sauce
Indulge in the luxurious flavors of Smoked Salmon in Vodka Cream Sauce, a restaurant-worthy dish you can master in your own kitchen. This elegant recipe combines tender fettuccine pasta with a rich, creamy vodka sauce infused with the savory depth of smoked salmon. Aromatic shallots, garlic, and fresh herbs like dill and parsley add layers of complexity, while a splash of vodka enhances the sauce's silky texture. Finished with freshly grated parmesan and a hint of bright lemon juice, this dish strikes the perfect balance of richness and freshness. Perfect for date nights, dinner parties, or simply treating yourself, this 35-minute recipe transforms simple ingredients into a gourmet pasta experience.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta (or pasta of choice)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium shallot, finely minced
- 2 garlic clove, minced
- 1 cup vodka
- 1 cup heavy cream
- 6 oz smoked salmon, cut into bite-sized pieces
- 1 cup parmesan cheese, freshly grated
- 1 tbsp lemon juice
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- salt, to taste
- black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, melt the butter with the olive oil over medium heat. Add the minced shallot and sauté for 2-3 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring constantly to prevent burning.
Carefully pour in the vodka, stirring to incorporate it with the shallots and garlic. Simmer for 2-3 minutes to allow the alcohol to cook off slightly.
Reduce the heat to low and pour in the heavy cream. Stir well and let the mixture simmer for about 5 minutes, allowing it to thicken slightly.
Stir in the smoked salmon pieces, cooking for 1-2 minutes to gently warm them through without overcooking.
Add the grated parmesan cheese, lemon juice, fresh dill, and fresh parsley to the sauce, stirring until the cheese has melted and the ingredients are evenly combined.
Season the sauce with salt and black pepper to taste. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency.
Toss the cooked pasta in the sauce, ensuring every strand is coated. Heat gently for 1-2 minutes to combine the flavors.
Serve immediately, garnished with additional dill, parsley, and grated parmesan if desired.
Nutrition Facts
Calories |
3558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 5927 mg | 258% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 5.1 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 15.2 mcg | 76% | |
| Calcium | 2730 mg | 210% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1321 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
