Hot Smoked Salmon Pasta


Hot Smoked Salmon Pasta

This is such an easy mid week recipe.  Our hot smoked salmon is packed with flavour and even our smaller (150g) block will serve four adults in this dish.  There are so many variations to this easy pasta, we would love to hear yours.

150g hot smoked salmon

400g good-quality dried spaghetti

100g frozen baby peas

a small bunch fresh dill

3 tbsp (rounded) crème fraîche

 

  1. First prepare the salmon. Flake the salmon into mouthful-sized chunks in a bowl. Bring a large pan of generously salted water to the boil.
  2. Cook the pasta. Feed the spaghetti into the pan, give it a stir, then cook at a rolling boil, stirring occasionally to keep the strands separate, until the pasta is just tender but with a bite. Check the cooking time on the pack, as it does vary. When the pasta is almost done, throw in the peas.
  3. Finish the dish: remove any tough stalks from the dill, then chop the fronds fairly roughly. Reserve about 4 tablespoons of the pasta water, then drain the pasta and peas and return them to the pan with the reserved water. Set over a very low heat, then toss in the salmon, dill, crème fraîche, salt and plenty of freshly ground black pepper. Toss everything together lightly and heat through briefly, then serve.

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