Pappardelle with Creamy Smoked Salmon, Caper, and Dill Sauce

Kosher salt
8 to 9 oz. egg pappardelle (dried)
2 Tbs. olive oil
2 Tbs. finely chopped shallot
8 oz. cold-smoked salmon, torn into 1- to 2-inch pieces
1 Tbs. minced garlic (2 large cloves)
2 Tbs. dry white wine
1 Tbs. tomato paste
1 cup heavy cream
1 Tbs. drained capers
1 Tbs. plus 1 tsp. chopped fresh dill
1 tsp. finely grated lemon zest
Freshly ground black pepper

1.Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions, drain, and transfer to a large bowl.

2. Meanwhile, heat the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the shallot, reduce the heat to medium, and cook, stirring, until golden brown, about 2 minutes.

3. Add the salmon and cook, gently stirring, until opaque, about 2 minutes.

4. Add the garlic and cook, stirring gently, until fragrant, about 20 seconds (the salmon will begin to break up).

5. Add the wine and cook until evaporated, about 30 seconds.

6. Stir in the tomato paste and then the cream and cook until slightly thickened, 3 to 4 minutes.

7. Stir in the capers, 1 Tbs. of the chopped dill, and the lemon zest.

8. Add the pasta and toss to coat.

9. Serve garnished with the remaining dill and a few grinds of black pepper.

Source: Fine Cooking Pappardelle with Creamy Smoked Salmon, Caper, and Dill Sauce

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