I came across with this recipe recently when I was looking for a new fish dish to try. I am saving it in my collection now because it turned out pretty well and I am sure it will become a regular meal on our table.

Creamy egg salmon spaghetti on plate


  • 3 medium eggs
  • 1 tbsp chopped parsley
  • 1 tbsp chopped dill
  • 40 g Parmesan cheese
  • 40 g pecorino cheese (I used Parmesan instead of pecorino)
  • 2 tbsp dry white wine
  • black pepper
  • 400 g spaghetti
  • 350 g salmon fillet, skinned and cut into bite-sized pieces.
  • 25 g butter
  • 1 tsp olive oil
  • parsley springs, to serve


Serving: 4
Preparation: cutting and chopping in a couple of minutes 
Cooking time: 15 minutes

  1. Cook the spaghetti until ‘al dente’. This shouldn’t take longer than 10 minutes.
  2. Meanwhile beat the eggs in a bowl with the parsley, dill, half the cheeses and the white wine. Season to taste with black pepper. Reserve.
  3. Melt the butter in a large frying pan with the oil and cook the salmon pieces for 3-4 minutes.
  4. Drain the spaghetti, return to the pan and immediately add the egg mixture. Remove from the heat and toss well, so the eggs cook in the heat of the spaghetti.
  5. Stir in the remaining cheeses and the cooked salmon and toss again.
  6. Serve with parsley springs or other green vegetables.

Found in the Simple Suppers recipe book by Gina Steer.

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