This hot smoked salmon pasta has a lovely creamy lemon flavour, you only need a few ingredients to create this easy recipe.
This Hot Smoked Salmon Pasta is a quick and easy dinner with plenty of fresh lemon flavour. The creamy sauce, salty capers and smoky salmon come together beautifully, and it's ready in just 25 minutes. Prep all your ingredients first, as this one comes together quickly once you start cooking.
Ingredients notes:
- Hot smoked salmon: Adds a delicious smoky flavour and makes this pasta feel a little more special.
- Lemon: The zest and juice cut through the creamy sauce and add plenty of fresh flavour.
- Capers: Their salty, tangy flavour works really well with the salmon and lemon.
Step by step instructions:
Cook pasta according to packet instructions. Trim the top and bottom of the lemon, then peel off the skin and pith. Hold the fruit and cut out each segment along the membrane, dropping them into a bowl. Rotate the fruit as you cut, and squeeze the remaining membrane over the bowl to catch all the juice.
Brown butter in a large frypan on medium heat, add sage leaves. Add cream to the frypan and cook until bubbling. Stir in the lemon segments and juice, cook for a few minutes until it thickens up a bit. Flake half of the smoked salmon into the cream and stir to combine. Check the sauce and season to taste with salt and black pepper.
Add the cooked pasta to the hot creamy sauce and scatter over finely chopped chives.
Serve in bowls with the rest of the salmon flaked into each portion.
Make sure you season the creamy sauce to taste with salt and black pepper before adding the cooked pasta. I like to serve my smoked salmon pasta garnished with chopped chives and a wedge of lemon.
Recipe FAQs:
Yes, although hot smoked salmon has a firmer, flakier texture and works particularly well in this recipe.
Absolutely. Spaghetti, linguine or penne would all work well.
This pasta is best served immediately, as the sauce will thicken as it sits. If needed, add a splash of pasta water when reheating to loosen it up.
Storage:
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or in a frying pan with a splash of water or cream to loosen the sauce. This recipe is not recommended for freezing, as the creamy sauce can change texture when thawed.
Top tips:
- Prep everything first: The sauce comes together quickly, so have all your ingredients measured and ready to go before you start.
- Don't skip the pasta water: It helps loosen the sauce and gives it a lovely silky texture.
- Keep some salmon for serving: Stir most of it through the pasta, then crumble the rest over the top for extra smoky flavour.
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Smoked Salmon Pasta
A delicious and quick pasta meal made with smoked salmon.
Ingredients
- 250g pappardelle pasta
- 2 lemons segments and juice
- 20g butter
- 4 sage leaves, chopped
- 200mls cream
- 180g hot smoked salmon
- Handful of chives, chopped
- 4 lemon wedges to serve
Instructions
- Pasta: Cook pasta according to packet instructions.
- Segment lemon: Trim the top and bottom of the lemon, then peel off the skin and pith. Hold the fruit and cut out each segment along the membrane, dropping them into a bowl. Rotate the fruit as you cut, and squeeze the remaining membrane over the bowl to catch all the juice.
- Sauce: Brown butter in a large frypan on medium heat, add sage leaves.
- Add cream to the frypan and cook until bubbling. Stir in the lemon segments and juice, cook for a few minutes until it thickens up a bit.
- Flake half of the smoked salmon into the cream and stir to combine. Check the sauce and season to taste with salt and black pepper.
- Add the cooked pasta to the hot creamy sauce and scatter over finely chopped chives.
- Serve in bowls with the rest of the salmon flaked into each portion.
Notes
- Any type of pasta would work well in this dish, just cook according to packet instructions.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 415Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 99mgSodium: 989mgCarbohydrates: 37gFiber: 4gSugar: 12gProtein: 15g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Tracey-Lee Perry says
Love this. Its going to be a regular in our house.
VJ cooks says
Thank you for the feedback Tracey-Lee, I'm so happy to hear you enjoyed it.
Jane says
Could you use sour cream in place of cream
VJ cooks says
Yes. Or cream cheese.
tracey-lee perry says
Hello me again. I wanted to clarify the recipe. I am not quite sure what step 2 means. I kind of make it up and just end up squeezing the lemon juice in the recipe. What exactly does this mean. Love this dish. Would like to know I am doing it right
Remove the skin of the lemon and cut out the segments leaving the white pith, squeeze the rest of the juice out of the lemon and reserve then cut the lemon segments in half.
VJ cooks says
Hi Tracey-Lee, thanks for you comment. I'm describing segmenting a lemon here - but obviously not clearly enough! Here's a link to show you how it's done and I'll update the steps to make it clearer. https://www.deliciousmagazine.co.uk/how-to-segment-citrus-fruit/