The delicate, buttery texture of sockeye salmon paired with the smokiness, lemon, dill, and cream is unbeatable. Be sure to salt to taste, and be wary of the lemon balance. Next time we’re looking at more steak-sized smoked salmon. This is best with handmade pasta if you have the time. Be sure the sauce is ready by the time the pasta is done because the heat of the noodles will cook the sauce.
Lemon Dill Carbonara with Smoked Salmon
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Prep Time:
10m
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Cook Time:
15m
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Total Time:
20m
Ingredients
- Pasta
- 1 tbsp. Butter
- 2 Cloves garlic, minced
- 1 Egg
- 4 tbsp. Parmesan, freshly grated
- ½ cup heavy cream
- Zest from 1/3 lemon
- Juice from 1/3 lemon
- 1 tbsp. Dill
- Freshly ground pepper
- Salt to taste
- 2 oz Smoked sockeye salmon, chopped
Instructions
- While the pasta is cooking, melt the butter in a small pan over medium heat.
- Add the minced garlic and gently saute for 1-2 minutes. Remove from heat.
- In a small bowl, scramble the egg. Then add cream, Parmesan cheese, lemon zest, lemon juice and dill.
- Add the garlic butter to the sauce bowl and mix to combine.
- Drain the pasta and return it to the sauce pan.
- Add the sauce mixture to the pasta in the sauce pan and toss well. The heat from the pasta and pan will cook the sauce.
- Turn the pasta out into a serving bowl. Sprinkle the top with the smoked salmon pieces and ground black pepper.
