Entree: Finland – Southern Finland – Savulohipasta (Pasta with smoked salmon in a creamy dill and lemon sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 5 min

Total 30 min

Ingredients

- 12 oz (340 g) dried pasta (tagliatelle, linguine, or spaghetti)
- 8 oz (225 g) smoked salmon, sliced or flaked
- 2 tbsp (30 g) unsalted butter
- 1 small onion, finely chopped, about 3 oz (85 g)
- 1 clove garlic, minced (about 3 g)
- 1 1/4 cups (300 ml) heavy cream
- 1/4 cup (60 ml) dry white wine or extra pasta water
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (1 g) lemon zest
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (30 g) capers (optional)
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 cup (25 g) grated Parmesan or aged Finnish hard cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup (240 ml) pasta cooking water, then drain pasta.
2. Meanwhile, heat butter in a large skillet over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
3. Pour in white wine (or 1/4 cup / 60 ml reserved pasta water) and simmer 1 minute to reduce. Stir in heavy cream and bring to a gentle simmer; cook 3–4 minutes until slightly thickened.
4. Add lemon juice, lemon zest, and chopped dill to the sauce. Stir in smoked salmon and capers if using, heating gently just until salmon is warmed through (do not overcook).
5. Toss cooked pasta into the skillet with the sauce, adding reserved pasta water a splash at a time to achieve a silky consistency. Stir in Parmesan if using. Season to taste with salt and pepper.
6. Serve immediately garnished with extra dill and lemon wedges.