- Seafood pasta
- Salmon pasta
- Smoked salmon pasta
This is an easy recipe that is great for using up that bit of leftover smoked salmon in the fridge. It's not overloaded with sauce, which helps to bring out the flavour of the smoked salmon. Serve sprinkled with some grated Parmesan or chopped fresh parsley, if desired.
50 people made this
- 250g linguine pasta
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 shallot, minced
- 30g smoked salmon, cut into small pieces
- 1 tablespoon light cream cheese
- 3 tablespoons milk
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Fill a large pot with lightly-salted water and bring to the boil. Stir the linguine into the water and return to the boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
- Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.
Reviews & ratingsAverage global rating:(43)
Reviews in English (35)
A delicious and simple dish wish takes hardly any time to prepare and cook. I used whole wheat spaghetti and the sauce was lovely - indeed not too rich as stated.-03 Jun 2013
Very good and indeed quick and easy! I love these kinds of recipes because ingredients are simple and it's stuff I normally have in my fridge and freezer. The only thing I didn't have was a shallot so I used a red onion instead and it was great. I also added a clove of minced garlic for some bite, and instead of milk I used some table cream.-22 Nov 2009