Hot Smoked Salmon & Dill Spaghetti
This delicious and effortless salmon spaghetti dish is a true crowd-pleaser. The hot smoked salmon brings a rich, smoky flavor that pairs beautifully with the sweetness of petits pois and the freshness of dill. The creamy crème fraîche ties everything together, creating a comforting and satisfying meal that comes together in no time. Perfect for a quick weeknight dinner or when you want to impress guests with minimal effort.
— Constant Cookbook
Ingredients
- 150-160g pack hot smoked salmon
- 400g good-quality dried spaghetti
- 100g frozen petits pois
- a small bunch fresh dill (a supermarket packet is about right)
- 3 tbsp (rounded) crème fraîche
Instructions
- First prepare the salmon. Flake the salmon into mouthful-sized chunks in a bowl. Bring a large pan of generously salted water to the boil.
- Cook the pasta. Feed the spaghetti into the pan, give it a stir, then cook at a rolling boil, stirring occasionally to keep the strands separate, until the pasta is just tender but with a bite. Check the cooking time on the pack, as it does vary. When the pasta is almost done, throw in the peas.
- Finish the dish: remove any tough stalks from the dill, then chop the fronds fairly roughly. Reserve about 4 tablespoons of the pasta water, then drain the pasta and peas and return them to the pan with the reserved water. Set over a very low heat, then toss in the salmon, dill, crème fraîche, salt and plenty of freshly ground black pepper. Toss everything together lightly and heat through briefly, then serve.
Yield
Serves 4
Nutrition
- Calories: 470 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 77 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 1.85 milligram of sodium
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