I first made this hot smoked salmon with creamy pasta and pine nuts recipe when it first appeared in the March 2008 BBC Good Food magazine! We 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.
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!
- 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.
- 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, if you fancy! The link to our bread recipes is below.
- The recipe is easily adapted if you’re cooking for less or more people.
- I tend to make half the recipe, which serves 3. We have it for dinner one night for the 2 of us and are left with a full portion that can be split in 2 to have for lunch the next day.
Other Recipes
You might also like to try:
- spaghetti with hot smoked salmon, chilli and white wine
- hot smoked salmon club sandwich
- fish dishes
- pasta dishes
- breads
Latest Recipes
Ingredients
- 600g pasta (see Tips)
- 100ml white wine
- 142ml double cream – we 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
- green vegetables, to serve (optional – see Tips)
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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
Ingredients
- 600g pasta (see Notes)
- 100ml white wine
- 142ml double cream we use Elmlea to reduce the calories (see Notes)
- 30g parmesan grated
- 450g hot smoked salmon skin removed and flaked into chunks
- 85g toasted pine nuts
- 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!
- 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.
- 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, if you fancy! The link to our bread recipes is below.
- The recipe is easily adapted if you’re cooking for less or more people.
- I tend to make half the recipe, which serves 3. We have it for dinner one night for the 2 of us and are left with a full portion that can be split in 2 to have for lunch the next day.
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