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Le Chaudron recipe
Penne au saumon fumé
Penne with smoked salmon cream sauce
⏱ 20 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)penne
300 g (11 oz)sliced smoked salmon
200 ml (¾ cup)thick crème fraîche
100 ml (½ cup)vodkaoptional
2gray shallots
1bunch of fresh dill
1lemon
60 g (2 oz)grated Parmesan
3 tbspolive oil
30 g (1 oz)unsalted butter
1 tspfine salt
1 tspfreshly ground pepper
- 500 g (18 oz) penne
- 300 g (11 oz) sliced smoked salmon
- 200 ml (¾ cup) thick crème fraîche
- 100 ml (½ cup) vodka optional
- 2 gray shallots
- 1 bunch of fresh dill
- 1 lemon
- 60 g (2 oz) grated Parmesan
- 3 tbsp olive oil
- 30 g (1 oz) unsalted butter
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring a large pot of salted water (10 g salt per liter, about 2 tsp per quart) to a rolling boil. Salting well is what seasons the pasta.
- Peel and finely chop the 2 shallots. Cut half the smoked salmon into 1 cm (⅜ in) strips; keep the rest whole for garnish.
- Finely chop half the dill, keeping the rest for garnish. Zest the lemon on a Microplane, then juice it and set the juice aside.
- Cook the penne 2 minutes less than the package says; they'll finish in the sauce.
- While the pasta cooks, heat 2 tbsp olive oil and 15 g (1 tbsp) butter in the large sauté pan over medium heat. Sweat the shallots 4 minutes until translucent, without browning.
- Deglaze with the vodka (optional) and flambé for 30 seconds. Add the crème fraîche, lemon zest, salt and pepper. Simmer 3 minutes over low heat.
- Drain the pasta, reserving 100 ml (⅓ cup + 1 tbsp) of the starchy water. Toss the pasta in the sauce. If too thick, add a little pasta water.
- Stir in the salmon strips, chopped dill, 1 tbsp lemon juice and grated parmesan; the heat of the pasta will just warm the salmon. Top with the whole salmon slices and remaining dill.
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