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Hot smoked salmon pasta.
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5 from 5 votes

Hot Smoked Salmon Pasta

A creamy hot smoked salmon and asparagus pasta recipe, flavoured with lemon and dill.
Course Pasta
Cuisine British
Keyword creamy hot smoked salmon pasta, hot smoked salmon pasta, smoked salmon and asparagus pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 587kcal
Author Beth Sachs

Ingredients

  • 250 g Pasta
  • 250 g Asparagus woody ends trimmed
  • 1 tablespoon Olive Oil
  • 2 Garlic Cloves peeled and chopped
  • 100 g Frozen Peas
  • 1 Lemon juice only
  • 250 g Creme Fraiche
  • 2 tablespoon Dill chopped
  • 25 g Grana Padano finely grated
  • ¼ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper

Instructions

  • Bring a large pan of salted water to the boil and cook the asparagus for 2 minutes. Use a slotted spoon to remove the asparagus onto a chopping board. Leave to cool slightly.
  • Bring the water back to the boil and cook the pasta according to instructions.
  • Meanwhile, heat 1 tablespoon of olive oil in a frying pan or casserole and cook the chopped garlic for 2-3 minutes over a medium heat.
  • Add the creme fraiche, peas, lemon juice, Grana padano, chopped dill, salt and pepper. Cook for 3-4 minutes.
  • Using a sharp knife cut up the apsaragus stalks into small pieces but leave the spears whole.
  • Add the chopped asparagus stalks and flaked hot smoked salmon to the creamy sauce and stir to combine.
  • Drain the pasta (reserving 1 cup of pasta cooking water), then add the pasta to the sauce, along with as much pasta cooking water as you need to make the sauce glossy and smooth.
  • Serve with the reserved asparagus spears, more chopped dill and an extra grating of grana padano.

Notes

Top Tip:
Hot smoked salmon has a high salt content, so less salt is needed to season the dish.
 
Variations:
  • Add a handful of pitted olives or capers to the dish for a flavour boost.
  • A sprinkling of toasted pine nuts would give the dish a lovely crunch and texture.
  • Up the veggies and stir in 100g of baby spinach.
  • I used honey roast hot smoked salmon fillets, but feel free to use a different flavour such as lemon pepper or chilli.
 
Storage:
The pasta is best eaten fresh, as soon as it is made. Leftovers can be stored in the fridge for up to 2 days and reheated in the microwave. The great thing about using hot smoked salmon as opposed to smoked salmon is that it reheats much better.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Hot Smoked Salmon Pasta
Amount per Serving
Calories
587
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
76
mg
25
%
Sodium
 
433
mg
19
%
Potassium
 
523
mg
15
%
Carbohydrates
 
76
g
25
%
Fiber
 
7
g
29
%
Sugar
 
9
g
10
%
Protein
 
21
g
42
%
Vitamin A
 
1031
IU
21
%
Vitamin C
 
38
mg
46
%
Calcium
 
171
mg
17
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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