Cold smoked salmon pasta is one of those dishes that always works. It’s not only super quick to make but also packed with flavors that almost everyone loves.
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This pasta is made for busy weeknights, but it’s tasty enough for a relaxed weekend dinner too. The secret is in simple but well-balanced ingredients – cream, lemon and dill make a flavor combo you just can’t mess up.
Serve it with a piece of fresh bread and a glass of light white wine, like a New Zealand Sauvignon Blanc, which goes beautifully with smoked fish and lemon. This pasta brings a touch of luxury to an ordinary weekday.
Add the salmon at the very end
Cold smoked salmon is ready to eat, so it doesn’t need cooking. If you heat it in the pan with the sauce, it turns dry and pale, and the smoky flavor goes flat.
That’s why the salmon goes into the pasta at the very end, once the pan is off the heat. The hot pasta and sauce warm the salmon just enough, so it stays juicy and keeps its nice orange color.
How to make creamy cold smoked salmon pasta
The sauce is simple. Sauté celery in olive oil, then add lemon juice and cream. Finally, add a cup of the pasta cooking water. The starchy water binds the sauce and helps it cling to the pasta, so you don’t need much cream.
Celery adds a fresh crunch that goes surprisingly well with smoked salmon. If celery isn’t your thing, leek works too.
FAQ – Frequently Asked Questions
Can I use hot smoked salmon instead of cold smoked?
Yes. Hot smoked salmon is cooked and a bit drier, so flake it into pieces and add it the same way, at the very end.
How long does cold smoked salmon pasta keep?
In the fridge, the fish lasts maybe a day. The cream sauce thickens, so add a splash of water or milk when reheating.
Can I freeze it?
Not recommended. Cream sauce and smoked salmon don’t hold up well in the freezer.
What can I add to the pasta?
Fried mushrooms, peas or spinach work well if you want more texture.
What wine goes with smoked salmon pasta?
A fresh, crisp white. A New Zealand Sauvignon Blanc is a safe bet, but a dry Riesling or Chablis works too. The acidity cuts through the richness of the cream, and the lemon matches the wine’s freshness.
Learn more about the topic:
https://en.wikipedia.org/wiki/Smoked_salmon
Cold Smoked Salmon Pasta
Ingredients
- 500 g pasta penne, spaghetti or tagliatelle
- 300 g cold smoked salmon
- 3 celery stalks
- 2 dl heavy cream
- 0.5 dl olive oil
- 1 lemon
- 1 bunch dill or flat-leaf parsley
- ½ tsp white pepper
- 2 tbsp salt for the cooking water
Instructions
- Bring 2 liters of water to a boil and salt it generously, about 1 tbsp per liter. Cook the pasta al dente according to the package.
- Finely chop the celery and cut the cold smoked salmon into bite-sized pieces. Heat the olive oil in a frying pan over medium heat and sauté the celery for a couple of minutes, until slightly softened. Squeeze in the lemon juice and add the cream. Season with white pepper.
- Add 2 dl of the pasta cooking water to the pan. Bring the sauce to a boil and take the pan off the heat.
- Drain the cooked pasta. Stir in the cream sauce, the cold smoked salmon and the chopped dill. Don’t heat it any further, so the salmon stays juicy.
- Serve right away, garnished with dill sprigs.
Notes
- Add the salmon at the very end.
- If the sauce feels thick, add a splash of pasta water.
- Grate in some lemon zest too for an extra fresh flavor.
- Leek works in place of celery.
- Flat-leaf parsley also works instead of dill.
Nutrition
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