Smoked-Salmon Cream Sauce.

READY IN: 21mins
Recipe by ChefRed

Recipe by the California Culinary Academy. Serve over pasta(spinach fettucine) or fresh spinach.

Top Review by Chef Regina V. Smith

Easy and delicious. I used a bit less milk (3/4 cup). I did not use peas, as it was not the taste I was looking for. Instead I did add some capers (about 1 tbsp.) when I added the parmesan cheese at the end. Do not leave out the lemon juice as it gives the sauce a nice bright fresh taste. I used a high quality imported Pappardelle for the pasta and garnished it with a bit more chopped dill. I would serve this at a dinner party without any hesitation.

Ingredients Nutrition


  1. In a medium saucepan combine cream cheese and milk. Heat, stirring until mixture is smooth.
  2. Stir in smoked salmon, peas, onion, lemon juice, and dill. Cook to heat.
  3. through.
  4. Remove pan from heat. Stir in cheese. Use immediately.
  5. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen spinach fettucine, or 8 ounces dried, following package directions. Drain. Toss sauce with pasta.

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