Posted in Recipes

Linguine with smoked salmon, leeks, mushrooms & cream


I just love pasta! Don’t you?
Because it is spring, I had to use leeks because they are in season.
What to go with it? I thought smoked salmon & brown mushrooms. I do not eat cream so I used soy cream. It makes the dish a lot lighter. This dish is a recipe from my mother. She has had a lot of success with it!! It screams: yum!!
Recipe: For 4 persons
4 stalks of leeks, not too thick otherwise the taste is less intensive, cleaned & cut up into little pieces
250 gr of brown field mushrooms, cleaned & cut up in slices
250 gr of Parisian mushrooms ( these are little white mushrooms ) cleaned & cut up in slices You can use whatever mushroom you want but you want to have 500 gr in total. I do not use the more special mushrooms otherwise they overpower the dish!
Linguini : at least 100 gr per person / So: at least 400 gr of Linguini
Fresh chives, cleaned, cut up in little pieces: about 1 handful
3 or 4 whole long cleaned pieces of chives, for the presentation, per person / So: 12 to 16 pieces in total
smoked salmon : about 210 gr in total
You use 4 slices of smoked salmon, cut up in little pieces, to use in the sauce.
You use 2 slices of smoked salmon , cut into long pieces for the presentation.
Fish stock: 500 ml to 1 litre depending on how much pasta you use
soy cream or cream if you want: 375 ml
sea salt: grinned
Black pepper: a few grinds
10 minutes before serving, preheat 2 serving plates
1. Take a large cooking pot & fry the chopped up leeks in margarine or butter on a medium high heat for about 5 to 10 minutes. Add a few grinds of black pepper & a bit of sea salt. Not too much salt because the smoked salmon is already salty. Stir often.
2. Add the sliced up mushrooms to the same pot. Put up the heat a bit. Add a bit of baking margarine or butter, if necessary. Don’t let the water from the mushrooms evaporate too much!
I added a bit of black pepper but no salt. When the mushrooms are nearly ready, add the cream or add the soy cream. Stir often.
3. In the meantime, take a large cooking pot & fill with the fish stock. Bring to the boil. When boiling, add the linguine & a bit of olive oil. Cook al dente. Drain & keep a bit of the cooking water. Add it to the hot pasta. Keep warm.
4. In the cooking pot where the mushrooms are, the cream was added, simmer for a few minutes until the sauce thickens. Season to taste. Just when the sauce has thickened & you want to serve, 2 minutes before serving, add the 4 cut up slices of salmon to the sauce. Stir well. Taste again. The sauce has to taste fab!
5. Take your preheated serving plates & plate up!
* Place your linguine onto your plate
* Place the sauce on top
* Place 2 or 3 thin slices of the remaining salmon on top, crosswise or straight, according to your inspiration!
* Add the last 3 or 4 sprigs of chives on top of the salmon!
That’s it!
Enjoy with a good glass of white wine like Pfalz Pinot Blanc 2007

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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

72 thoughts on “Linguine with smoked salmon, leeks, mushrooms & cream

  1. Yum – that pasta sounds awesome! I’ve recently also made pasta with smoked salmon and cream sauce and a great idea to add leeks and mushrooms too!

  2. yes I love a good spring-pasta dish. perfect sauce here for veggies and you added some salmon, good thinking!

  3. Sophie, Sophie, Sophie…what a wonderful recipe! I am saving this one. How nice it will be to a recipe that was your mothers. That makes it extra special. Thank you so much for sharing it.

  4. Mmmm, Sophie,you’re on a salmon kick, eh? Sounds really good. I love leeks too. I’m going to make some pasta this week. This would probably be great with fresh pasta. I admit, though, I’m going to splurge on the real cream!

  5. My hubby only drinks soy milk, but I didn’t even know there was such a thing as soy cream. I’m going to have to look for it! Lovely dish!

  6. I just made pasta with smoked salmon, but didn’t include the leeks (great idea, and I will do next time). As far as I’m concerned, just about anything with smoked salmon works. Last week, I roasted some asparagus and wrapped bundles of three or four with smoked salmon.

  7. Sophie, this is terrific. You did a great job of lightening up a rich dish. It’s fun for me to dream of finding little Parisian brown mushrooms in the market. What a lucky person you are. Have you ever made gravlax? We’ve tried it several times but still keep coming back to the purchased smoked salmon.Sam

  8. Ok, that looks like a PERFECT dish to me. I just made salmon and leek pot pie and now I’m craving THIS! Beautiful.

  9. “It screams: yum yum!!”– Yes, yes it does.Did you use hot smoked salmon or cold smoke (lox)? I think both would be good in this but either would certainly affect the overall taste/texture.

  10. I love pasta with salmon in a cream (or cream like!) sauce. My favorite Italian restaurant serves something similar, and I never have any leftovers when I order it!

  11. Wow, what a scrumptious sounding pasta dish Sophie. I love the smoke salmon there.Cheers,elra

  12. That is one fantastic looking pasta dish! I’m a sucker for anything with salmon in it, and the addition of mushrooms, leeks, and cream sounds delicious. Thanks for sharing!

  13. Sophie, I’ve had a dish similar to this with smoked salmon and it’s a delight…very rich but so delicious.

  14. @ everyone: Thanks for commenting!! Love it!!@ Nick: I used cold smoked salmon & heated it up a bit. Thanks for the comment!

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