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Smoked Salmon Spaghetti with Lemon Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes



Serves 2

What you need:

1/8 cup capers

Olive oil for frying

8 oz linguine or spaghetti

1 tbl butter

3 tbl olive oil

1 small shallot, diced

2 cloves garlic, minced

1/3 cup of dry white wine

1/4 cup cream

1 tbl lemon juice

1 tbl lemon zest

Red onion, sliced thinly

Fresh dill

4 oz smoked salmon, torn into pieces

Salt and pepper

Red pepper flakes


To make the crispy capers, heat a pan with just enough olive oil to cover the bottom. Once the oil is hot,

toss in your capers and for 2 to 3 minutes, until they split and are crispy.

Boil a large pot of salted water on the stove for pasta.  Cook 8-10 minutes or until al dente.  Set aside 1 cup of the pasta water for later.

While the water is boiling, in a large sauté pan, heat 1 tbl butter and 2 tbl olive oil and add the shallot and garlic.  Cook for a 2 minutes, making sure not to burn.  Add white wine, lemon juice and zest.  Add cream and red pepper flakes and let simmer until it’s reduced, about 8 minutes.  Add pasta and toss to coat.  Add the pasta water to the pan to create a thin sauce to coat all the noodles.  Turn off the heat and toss in smoked salmon.  Garnish with crispy capers, sliced red onion and dill.


Pair with Taittinger Cuvee Prestige Rose for the perfect meal.  The bright acidity of the Rose will cuts through the rich, oily layers of the fish allowing unique preparation styles, spices, and seasonings to shine through the palate structure.