Preparation
- Bring plenty of water to the boil with the salt and cook the spaghetti until al dente according to the packet instructions.
- Meanwhile, chop the shallot, garlic and parsley, grate the zest from the lemon and squeeze the juice, and cut the smoked salmon into thin strips.
- Melt the butter in a large frying pan and gently cook the shallot and garlic over medium heat until translucent. Deglaze with the white wine, bring to the boil once and simmer for about 1 minute.
- Stir in the cream, lemon zest, lemon juice and stock powder and warm over low heat until the sauce has thickened slightly.
- Season with salt and pepper, then fold in the salmon strips and parsley and just heat through; do not let it boil any more.
- Drain the spaghetti, toss in the sauce and serve immediately.
Drink with it
White wine · excellent match
Chablis or Grüner Veltliner
The firm acidity mirrors the lemon juice in the sauce and carries the fat of the cream without covering the salmon.
Which wine pairs with food? A simple approach to choosingSparkling wine · excellent match
Champagne or Crémant, brut
Fine bubbles and acidity cut through the cream, and the yeasty notes suit the smokiness of the salmon.
Sparkling wine, Champagne, and Prosecco: what's the difference?Smoky whisky · excellent match
Maritime, smoky single malt such as Talisker or Highland Park, with a splash of water
Whisky ambassadors consider smoked salmon the partner for peaty malt: smoke meets smoke, the salty sea air in the whisky suits the salmon, and the cream sauce cushions the peat.
Why Does Whisky Taste Smoky? Peat, Simply ExplainedPale lager · good match
Pilsner, cold
Carbonation and a bitter hop note loosen the cream sauce and keep the lemon fresh.
Pils or Helles: What's the Difference?
Why it pairs well
Whisky with pasta is unusual; here the smoke of the salmon and the peat connect the two, as long as the whisky stays mild and diluted.