Creamy smoked salmon pasta with Dijon mustard is a dish that fuses European tradition with modern and fresh flavors. Although the base of this recipe comes from French cuisine, where Dijon mustard is a very popular element, its combination with pasta and smoked salmon has gained recognition throughout Latin America as a sophisticated and comforting dish.
In different countries of the region, it can be found under similar names, such as "pasta with salmon and cream" in Mexico, or "cold salmon pasta" in Argentina and Chile, where it is often served both as a hot main dish or as a fresh salad. The key ingredient, Dijon mustard, provides a distinctive touch that balances the mildness of the smoked salmon and the creaminess of the sauce.
Ideal for those looking for a quick, elegant dish with intense flavors, this recipe has conquered kitchens and tables thanks to its versatility and simplicity.
How to prepare Creamy Smoked Salmon Pasta with Dijon Mustard
Ingredients:
Wide Egg Noodles, Butter, Shallots, Smoked Salmon, Green Onions, Sour Cream, Dijon Mustard, White Pepper.
Steps:
Cook the pasta.
Drain but do not rinse.
Meanwhile, heat the butter in a large skillet.
Add the shallots and sauté for about 5 minutes.
Meanwhile, cut the salmon into thin, bite-sized pieces and slice the green onions.
Set aside.
Then, whisk the sour cream, Dijon mustard, and pepper with the sautéed shallots.
Remove from heat and immediately mix with the cooked and drained pasta.
Add the salmon and green onions and mix.
Serve hot or as a cold pasta salad.
The flavor becomes more complete after refrigerating for a day.
If it is not creamy enough after cooling, simply add more sour cream and mix.
