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Cooking with Chef Michael Smith

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By James Geneau

Hello Folks…

If you missed it, today we did a LIVE Twitter with Chef Michael Smith from Food Network’s Chef at Home and Chef Abroad.  What an interesting chap and very passionate about food.  He was also recently named Prince Edward Island’s official Food Ambassador!  Anyhow, he prepared a lovely and easy dish for us with a PEI-focus.  Here is the recipe, enjoy!

Prince Edward Island Smoked Salmon with Pasta and Simple Lemon Dill Cream Cheese Sauce


Michael Smith: This is one of the most popular dishes on my table. Our friends love its bright, familiar flavours and we love how easy it is to make. You can toss steaming, wet, just cooked pasta with melting cream cheese to form an incredibly smooth luxurious sauce. The smoked salmon adds extravagance balanced by other familiar flavours: dill, lemon, onion, mustard and capers. A five star dish for sharing!


Serves four


1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don’t work as well

1 cup room temperature cream cheese

1 bunch of fresh dill, chopped

4 green onions, sliced

1 lemon, juiced and zested

1 heaping spoonful of Dijon mustard

1/4 cup capers

8 ounces smoked salmon, or more

sprinkled sea salt and freshly ground black pepper, to taste



Bring a large pot of salted water to the boil.  Season it liberally with salt until tastes like a day at the beach on Prince Edward Island. As the pasta cooks it will absorb the salted water and become properly seasoned.  Cook al dente, until the pasta is cooked through but still pleasantly chewy.


Scoop out some of the starchy cooking water.  Drain the pasta but not quite all the way. Leave it a bit wet. Toss the pasta back into the pot along with a splash or two of the reserved water, perhaps a half-cup or so in total then immediately add the rest of the ingredients.  While the pasta is still steaming hot it will easily melt the cream cheese and form a rich creamy sauce. Season with salt and pepper. 

Serve immediately.


If this is truly a PEI dish, I hope that the smoked salmon would come from Kim Dormaar's wonderful boucanerie in Ebeneezer. Check it out as Medallion Smoked Fish.
Post Reply By Peter C in DEMORESTVILLE on 7/10/2009 12:00:16 PM

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