Looking for a quick lunch or supper that’s ready in 15 minutes? Love salmon and pasta? Say no more, I got you covered with this Cold Smoked Salmon Pasta recipe that’s one of the quickest and easiest meals you can make! It’s lusciously creamy without being heavy, and it’s guaranteed to leave your belly, and taste buds, satisfied.
Smoked Salmon Pasta
🍴 Servings: 2
🕒 Hands-on: ~ 5 minutes
🎛 Cooking time: ~ 10 minutes
INGREDIENTS
- 200g tagliatelle (6 nests)
- 100g cold smoked salmon
- 100ml sour cream
- 100ml cream
- 2 – 3 tbsp fresh dill or 1 tsp dried dill
- ¼ – ½ tsp salt
- ¼ tsp black pepper
- lemon zest (optional)
STEPS
1 Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package instructions.
2 While the pasta is cooking, prepare the sauce by simply mixing the sour cream and cream together in a small bowl. Slice the salmon into 2-3cm long strips and roughly chop the dill. Stir salmon and dill into the sauce and season to taste with salt and pepper.
3 Drain the cooked pasta and put back in the pan. Then return the pan on the hob and stir in the sauce. Cook for 1-2 minutes on a low heat until hot, grating some lemon zest on top for extra zing. Divide between two bowls and serve!
Notes:
- Dill — Don’t make this dish without dill, it gives it such a lovely flavour! Fresh dill makes the dish even tastier, but dried one works too if you don’t happen to have any in the fridge
- Salmon — Even though cold smoked salmon is technically not cooked, it’s fine to eat as it is. In fact, many say it shouldn’t be heated as cooking “destroys” its delicate flavour. Personally I think cold smoked salmon is very tasty warm as well, if you have never tried it warm give it a go and see what you think! If substituting I’d recommend using hot smoked salmon, as fresh raw salmon won’t have the same smoky flavour (plus raw salmon you of course need to cook as well…). Also, bear in mind hot smoked salmon you’ll need slightly more, 150-200g
- Cream — It’s possible to leave cream out and replace it with extra sour cream. However, replacing sour cream with cream changes the flavour and makes the dish heavier
- Extra flavour — If you have fish stock in your pantry, with one quick extra step you can add even more flavour to this dish. Before draining the pasta scoop out a little bit of the pasta water, about 50ml (3-4 tbsp). Leave the pasta in the colander and then put this water back in the empty pan. Crumble in a tiny amount, about 1/6, of a fish stock cube and turn up the heat to medium high. Once dissolved, continue with step 3 and add the pasta to the pan with the sauce… Liquid fish stock works as well, just add a very small amount (about 1 tsp) as otherwise your pasta can get too salty
Main equipment:
Saucepan/pot (3L)
Colander (optional)
Small bowl
Chopping board + knife
Zester/grater (optional)
Other recipes you might like…! ⤵︎
