Hot Smoked Salmon Pasta

December 30, 2013

This article was written for Annabel & Grace, which is now part of Rest Less.

Made this after we had our power cut in West Sussex and I needed to use up the fish in the freezer. It made for a comforting supper. 

Hot Smoked Salmon Pasta

INGREDIENTS  serves 4

150-160g pack hot smoked salmon

400g good-quality dried spaghetti (or any pasta of your choice)

100g frozen petits pois

a small bunch fresh dill (a supermarket packet is about right)

3 tbsp (rounded) crème fraîche

How to prepare
Flake the salmon into chunks in a bowl.
Bring a large pan of water to the boil and cook the pasta.
When the pasta is almost done, chuck in the peas.
Drain the cooked pasta/peas. Add the salmon, chopped dill, crème fraîche, salt and plenty of freshly ground black pepper.
Mix everything together, gently heat through and serve.

Get the latest ideas, advice and inspiration

No spam. Just useful and interesting stuff, straight to your inbox. Covering jobs, finance, learning, volunteering, lifestyle and more.

By providing us your email address you agree to receive emails and communications from us and acknowledge that your personal data will be used in accordance with our Privacy Policy and Terms and Conditions. You can unsubscribe at any time by following the link in our emails.

Enjoying Rest Less? Help us reach more people like you

Leave us a rating Want to tell us something?