- ½ lb (250g) thin-sliced MSC certified pacific or organically farmed smoked salmon or smoked trout, torn into small pieces*
- ¼ cup (50ml) single malt scotch
- 2 tbsp (25ml) extra virgin olive oil
- 2 shallots, minced
- 1 cup (250ml) vegetable or chicken stock
- 1 cup (250ml) Chardonnay
- 12 oz (350g) penne
- 2 cups (500ml) heavy cream (38%)
- 1 tbsp (15ml) cornstarch
- ½ cup (125ml) grated Parmesan cheese
- ¼ cup (50ml) chopped chives
- Freshly ground black pepper
How to make scotch-smoked salmon penne
1. Line the bottom of a small casserole dish with smoked salmon. Pour scotch over salmon, cover dish with plastic wrap and marinate at room temperature for about 1 hour.
2. Heat 1 tbsp (15ml) olive oil in a large skillet over medium heat. Cook shallots until translucent and beginning to brown. Add stock and wine, bring to a boil and cook for 2 to 3 minutes.
3. Meanwhile, cook pasta according to package instructions.
4. Slowly stir cream into stock mixture. Dissolve cornstarch in 1 tbsp (15ml) water and stir into sauce. Add Parmesan cheese and simmer until thickened, being careful not to boil. Remove from heat and stir in smoked salmon and chives.
5. Serve sauce over pasta and garnish with fresh pepper, remaining chives or grated Parmesan