John Myers
Pappardelle with Whiskey Salmon Cream Sauce
The perfect pappardelle with whiskey salmon cream sauce recipe with a picture and simple step-by-step instructions.
- 300 g Pappardelle
- 400 g Smoked salmon
- 2 Toes Garlic
- 25 g Chopped pistachios
- 1 bunch Sage leaves
- 400 ml Cream
- 1 Lemon
- Whiskey -Single Malt-
- White milled pepper
- Sea salt from the mill
- Olive oil
- First cut the smoked salmon into large cubes. Peel and finely dice the garlic. Finely chop the sage. Rub the lemon peel and squeeze out the juice.
- Cook the pasta in salted water al dente. Heat the olive oil in a large pan and fry the garlic and salmon until translucent. Drizzle with a little lemon juice and add the pistachios. Let fry briefly and deglaze with the cream. Reduce the cream a little, add the sage and a good sip of whiskey and season with the remaining lemon juice, the lemon zest and salt and pepper.
- Drain the pasta and mix briefly with the sauce in the pan. Ready to serve.
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