Farfalle with Smoked Salmon and Cream
Elegant bow-tie pasta with silky smoked salmon, lemon-brightened cream sauce, and fresh dill. A restaurant-worthy dish that comes together in under 30 minutes.
- 300g farfalle pasta
- 150g smoked salmon, thinly sliced
- 200ml heavy cream
- 1 small onion, finely chopped
- 2 tbsp extra virgin olive oil
- juice of ½ fresh lemon
- 2 tbsp fresh dill or chives, chopped
- to taste salt and pepper
- Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente—tender but still with a slight firmness at the center. The bow-tie shape holds sauce beautifully in its folds. Reserve about 75ml of pasta cooking water before draining.
- While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté gently, stirring occasionally, for about 3–4 minutes until it becomes soft and translucent but not browned. The onion should provide subtle sweetness without overpowering the delicate salmon.
- Pour the heavy cream into the skillet with the softened onion. Add the fresh lemon juice, which will brighten the cream's richness and cut through the salmon's smokiness. Stir well to combine. Simmer gently for 3–4 minutes, allowing the cream to reduce slightly and the flavors to marry. Taste and season with a pinch of salt and pepper, remembering that the smoked salmon will add saltiness.
- Add the thinly sliced smoked salmon to the cream sauce. Stir very gently to incorporate, warming the salmon through without cooking it further—you want the salmon to maintain its silky texture and delicate flavor. Cook for just 1–2 minutes until everything is warm and combined.
- Add the hot drained farfalle to the skillet with the cream sauce. Toss gently but thoroughly, adding some of the reserved pasta water to achieve a light, silky consistency that lightly coats each piece of pasta without being heavy or oily. The sauce should flow freely around the pasta.
- Divide the dressed pasta among warm bowls or plates. Garnish each serving with a generous pinch of fresh dill or chopped chives. Grind fresh black pepper over the top and finish with a tiny drizzle of excellent olive oil if desired. Serve immediately while warm and at its most luxurious.
Chef's Note: Farfalle with Smoked Salmon and Cream is an elegant dish that belies its simplicity. It's the kind of meal that feels restaurant-worthy but requires no special skills—just quality ingredients and a light touch. The farfalle's bow-tie shape is not merely decorative; it traps the cream sauce and holds delicate flakes of salmon beautifully. This dish celebrates restraint and allows each ingredient to speak for itself.
The lemon is crucial—it cuts through the richness of the cream and salmon, providing brightness and preventing the dish from feeling heavy. Fresh dill is traditional and pairs beautifully with smoked salmon's briny, smoky character, though chives work equally well. This dish must be served immediately; it doesn't wait. If making for guests, have everything prepped and ready to assemble at the last moment.
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