This hot smoked salmon with creamy pasta with pine nuts is rich, indulgent, and packed with smoky flavour. A quick and easy dish perfect for weeknights or special occasions!
I first made the recipe when it first appeared in the March 2008 BBC Good Food magazine! David and I both love hot smoked salmon and the fact that it's so quick to make and is really full of flavour makes it a winner in our house.
How about trying your hand at making your own hot smoked salmon...it's delicious!
Tips
- The original recipe says to use trofie pasta which we have used, but we think this recipe also works well with fusilli, penne or farfalle – either fresh or dried. The recipe is made even quicker when using fresh pasta!
- Toasted pine nuts - heat a frying pan over a medium heat and toast the pine nuts in a single layer for 1 to 2 minutes, tossing frequently to get light colour on both sides.
- Dairy-free option - use coconut or cashew cream instead of double cream.
- The original recipe also says to serve along with a watercress salad, however, we like to have some green vegetables, eg: courgettes, green beans and/or asparagus on the side. Alternatively, stir some baby spinach, rocket leaves or peas at step 2, for added freshness.
- Don't be put off with 'creamy' being in the name of this hot smoked salmon with creamy pasta and pine nuts recipe...if you use a lower calorie cream like Elmlea, you'll still get all the flavour without having all the calories of full fat double cream.
- Some crusty bread is also nice to have on the side, if you fancy!
- This hot smoked salmon with creamy pasta recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Hot smoked salmon is fully cooked salmon that has been smoked at a higher temperature, giving it a flaky texture and deep smoky flavour.
Yes - however, cold smoked salmon is softer and milder. Add it at the end to avoid overcooking.
Short pasta like trofie, fusilli, penne or farfalle work well. However, if you prefer long pasta, try linguine, fettuccine, or tagliatelle as they'll hold the creamy sauce well.
It’s best served fresh, but you can toast the pine nuts, flake the salmon and grate the parmesan ahead. Put the salmon and parmesan into separate containers in the fridge, until you're ready to cook.
Transfer leftovers into an airtight container and keep it in the fridge for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce.
It’s not ideal because the creamy sauce may separate when reheated. However, you can freeze the salmon separately and prepare fresh pasta when serving.
Swap the double cream for Greek yogurt or crème fraiche and reduce the pasta portion while increasing the vegetables.
Yes - use a lemon-butter sauce, white wine reduction, or simply toss the pasta in extra virgin olive oil and lemon juice for a lighter alternative.
Serve with green beans, broccoli or asparagus, and maybe some garlic baguette or crusty dinner rolls on the side.
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How to make this Hot Smoked Salmon with Creamy Pasta and Pine Nuts
Ingredients
- 600g pasta (see Tips)
- 100ml white wine
- 142ml double cream (I use Elmlea to reduce the calories - see Tips)
- 30g parmesan, grated
- 450g hot smoked salmon, skin removed and flaked into chunks
- 85g toasted pine nuts (see Tips)
- green vegetables, to serve (optional – see Tips)
Instructions
- Cook the pasta in boiling salted water according to pack instructions. Meanwhile, bring the wine to the boil in a large frying pan, then simmer for 1 minute. Reduce the heat, stir in the cream and season well.
- When the pasta is cooked, drain briefly and tip into the frying pan with the sauce. Add the grated parmesan and flaked salmon pieces, and mix gently together. Pile into bowls, sprinkle with pine nuts and enjoy!
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Hot Smoked Salmon with Creamy Pasta and Pine Nuts
Equipment
Ingredients
- 600 g (1.3 lb) pasta (see Notes)
- 100 ml (3.6 oz) white wine
- 142 ml (5 oz) double cream (I use Elmlea to reduce the calories - see Notes)
- 30 g (1.1 oz) parmesan grated
- 450 g (15.9 oz) hot smoked salmon skin removed and flaked into chunks
- 85 g (3 oz) toasted pine nuts (see Notes)
- green vegetables to serve (optional – see Notes)
Instructions
- Cook the pasta in boiling salted water according to pack instructions. Meanwhile, bring the wine to the boil in a large frying pan, then simmer for 1 minute. Reduce the heat, stir in the cream and season well.
- When the pasta is cooked, drain briefly and tip into the frying pan with the sauce. Add the grated parmesan and flaked salmon pieces, and mix gently together. Pile into bowls, sprinkle with pine nuts and enjoy!
Notes
- The original recipe says to use trofie pasta which we have used, but we think this recipe also works well with fusilli, penne or farfalle – either fresh or dried. The recipe is made even quicker when using fresh pasta!
- Toasted pine nuts - heat a frying pan over a medium heat and toast the pine nuts in a single layer for 1 to 2 minutes, tossing frequently to get light colour on both sides.
- Dairy-free option - use coconut or cashew cream instead of double cream.
- The original recipe also says to serve along with a watercress salad, however, we like to have some green vegetables, eg: courgettes, green beans and/or asparagus on the side. Alternatively, stir some baby spinach, rocket leaves or peas at step 2, for added freshness.
- Don't be put off with 'creamy' being in the name of this hot smoked salmon with creamy pasta and pine nuts recipe...if you use a lower calorie cream like Elmlea, you'll still get all the flavour without having all the calories of full fat double cream.
- Some crusty bread is also nice to have on the side, if you fancy!
- This hot smoked salmon with creamy pasta recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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