Creamy Hot Smoked Salmon Pasta Recipe

Introduction

This creamy hot smoked salmon pasta is a comforting and elegant dish that comes together quickly. With tender pasta, a zesty lemon cream sauce, and delicate smoked salmon, it’s perfect for a weeknight dinner or a special occasion.

Ingredients

• 250 g (8.8 oz) pasta
• 30 g (1 ounce) unsalted butter
• 1 large shallot, finely chopped
• 75 ml (⅓ cup) dry white wine
• 200 ml (1 cup) creme fraiche
• Juice of one lemon
• 150 g (1 cup) frozen peas
• 180 g (6.3 oz) hot smoked salmon, flaked
• 2 tablespoons fresh dill, roughly chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Bring a large pot of water to a boil, season it generously with salt, and cook the pasta al dente according to package instructions. Reserve a cup of the pasta water before draining.
2. Step 2: Bring a small pot of water to a boil to blanch the frozen peas. Boil the peas for 1 minute, then drain and transfer them to a bowl of ice-cold water to stop cooking.
3. Step 3: Melt the butter in a large pan over medium heat. Add the finely chopped shallot and sauté for 2–3 minutes until softened and translucent.
4. Step 4: Pour in the dry white wine and cook until the alcohol almost evaporates, about 2 minutes. Reduce the heat to low and stir in the creme fraiche and lemon juice.
5. Step 5: Add the cooked pasta to the pan and toss well to coat it in the creamy sauce. If the sauce seems dry, add a splash of the reserved pasta water to loosen it.
6. Step 6: Stir in the blanched peas, then gently fold in the hot smoked salmon and chopped dill, taking care not to break up the salmon too much.
7. Step 7: Season with salt and freshly ground black pepper to taste, then serve immediately for the best flavor and texture.

Tips & Variations

• Use tagliatelle or fettuccine for a silky sauce coating.
• Substitute creme fraiche with sour cream or Greek yogurt for a tangier taste.
• Add a pinch of chili flakes for a subtle heat.
• Fresh peas can replace frozen peas when in season for a sweeter flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cold smoked salmon instead of hot smoked salmon?

Yes, cold smoked salmon works well but has a different texture and milder flavor. Add it at the end to avoid overcooking.

Is this dish suitable for freezing?

It’s best enjoyed fresh, as the cream sauce and salmon may change texture when frozen and reheated. If freezing, do so without the salmon and add it fresh after reheating.

Creamy Hot Smoked Salmon Pasta Recipe

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★★★★★

4.8 from 79 reviews

A luscious and comforting creamy hot smoked salmon pasta recipe featuring tender pasta tossed in a delicate sauce of crème fraîche, white wine, lemon, and fresh dill, complemented by sweet peas and smoky salmon. Perfect for a quick yet elegant weeknight dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: European
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 250 g (8.8 oz) pasta
• 150 g (1 cup) frozen peas

Sauce and Flavorings

• 30 g (1 ounce) unsalted butter
• 1 large shallot, finely chopped
• 75 ml (⅓ cup) dry white wine
• 200 ml (1 cup) creme fraiche
• Juice of one lemon
• 2 tablespoons fresh dill, roughly chopped
• Salt and freshly ground black pepper to taste

Protein

• 180 g (6.3 oz) hot smoked salmon, flaked

Instructions

1. Cook the pasta: Bring a large pot of water to a boil, season it generously with salt, and cook the pasta al dente according to the package instructions. Before draining, reserve one cup of the pasta cooking water for later use.
2. Blanch the peas: In a separate small pot, bring water to a boil. Add the frozen peas and cook for 1 minute. Drain immediately and submerge the peas in ice-cold water to stop the cooking process and keep their vibrant color.
3. Sauté the shallot: Melt the butter in a large pan over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until it softens and becomes slightly translucent without browning.
4. Deglaze with white wine: Pour the dry white wine into the pan with the shallot and cook until most of the alcohol evaporates and the liquid reduces slightly, intensifying the flavor.
5. Add creme fraiche and lemon juice: Reduce the heat to low and stir in the crème fraîche followed by the fresh lemon juice, creating a smooth and creamy sauce base.
6. Combine pasta and sauce: Transfer the cooked pasta to the pan with the sauce and toss well to coat evenly. If the sauce appears too thick or dry, add a splash of the reserved pasta water to loosen it.
7. Incorporate peas, salmon, and dill: Gently fold in the blanched peas, flaked hot smoked salmon, and fresh chopped dill. Stir carefully to prevent the salmon from breaking apart too much.
8. Season and serve: Taste the pasta and adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately while warm and creamy.

Notes

• Use hot smoked salmon for a rich and smoky flavor; cold or raw salmon will change the character of the dish.
• Blanching peas in boiling water then shocking in ice water preserves their bright green color and fresh taste.
• Reserve pasta water to help achieve the desired sauce consistency without diluting flavor.
• For a lighter version, substitute crème fraîche with Greek yogurt or a low-fat cream alternative.
• This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or a dry Riesling.

Keywords: hot smoked salmon pasta, creamy pasta, salmon pasta recipe, easy pasta dinner, creamy smoked salmon, dill salmon pasta