Smoked Salmon Penne

Smoked Salmon Penne

An elegant, upscale pasta presentation.

  • Serves: 4
  • Meal type: Pasta/Rice
  • Species: Salmon


  • 4 x 170 g High Liner Foodservice Signature Smoked Atlantic Salmon #5870, thawed
  • 300 mL heavy cream
  • 160 mL brandy
  • 2 mL cayenne pepper
  • 30 mL fresh parsley
  • cooked penne pasta
  • 125 mL crumbled feta cheese
  • 15 mL fresh parsley for garnish


  1. To make sauce, heat the cream and brandy in separate small pans to simmering point. Do not boil.
  2. Mix heated cream and brandy in a bowl.
  3. Cut Smoked Salmon into thin strips and add to the cream mixture. Season to taste with salt, pepper and cayenne pepper. Add fresh parsley and mix.
  4. Pour sauce over cooked pasta and toss well. Sprinkle with crumbled feta.
  5. Garnish with additional chopped parsley and serve immediately.