Pappardelle with Whiskey Salmon Cream Sauce

5 from 5 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 269 kcal


  • 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-
  • Ground white 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.


Serving: 100gCalories: 269kcalCarbohydrates: 20.1gProtein: 11.7gFat: 15.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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