Pasta and Risotto

Scotch-Smoked Salmon Penne

Scotch-Smoked Salmon Penne

  • 1/2 lb (250 g) thin-sliced smoked salmon, torn into small pieces
  • 1/4 cup (50 mL) single malt scotch
  • 2 Tbsp (25 mL) extra virgin olive oil
  • 2 shallots, minced
  • 1 cup (250 mL) vegetable or chicken stock
  • 1 cup (250 mL) chardonnay
  • 12 oz (350 g) penne
  • 2 cups (500 mL) heavy cream (38%)
  • 1 Tbsp (15 mL) cornstarch
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 1/4 cup (50 mL) chopped chives
  • Freshly ground black pepper

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Makes 4 servings

This version doesn’t stay entirely faithful to convention—traditionally, scotch-smoked salmon uses scotch in the curing process, but it can be difficult to find outside Europe. We’d suggest foregoing the hunt for the genuine article. Instead, try using a nice peaty Highland-Island single malt scotch, to bring out the best in the salmon. If you need more flavor, chew on a cigar.

  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 (15 mL) 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 (15 mL). 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.

Great Scot

Scotland has a long history of smoking salmon and scotch is often used in the process. In fact, some smoked salmon producers use wood shavings from sherry or scotch casks while curing. The term “Nova”, used to describe salmon that has been wet cured and smoked, refers to Nova Scotia salmon and the Scottish influence on the smoking and curing process. Lox, from the German “Lachs”, refers to cured, un-smoked salmon. Nova tends to offer a less salty and more refined taste.