- Seafood pasta
- Salmon pasta
Smoked salmon is definitely not a staple Italian ingredient, but it is very popular in Italy during Christmas time. Smoked salmon is quickly marinated and served over pasta, topped with some crunchy walnuts and fresh herbs.
1 person made this
- 250g tagliatelle pasta
- 50g walnuts, chopped
- freshly chopped chives, to taste
- freshly chopped dill, to taste
- 80g smoked salmon, chopped
- 1 lemon, juiced and zested
- 6 tablespoons extra virgin olive oil, or as needed
- salt and pepper, to taste
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Cook the tagliatelle according to packet instructions.
- Reserve 1 tablespoon of chopped walnuts, chives and dill. Place the remaining walnuts, herbs, smoked salmon, lemon zest and juice in a bowl. Add 4 tablespoons of extra virgin olive oil and a pinch of freshly ground black pepper. Allow salmon to marinate until the pasta is ready.
- Drain the pasta, reserving some of the cooking water. Place pasta back in the pot; add the salmon mixture. Add 2 tablespoons of olive oil, toss well and cook at low temperature for 30 seconds or so, until well mixed. Add some of the cooking water if too dry.
- Garnished with reserved chopped walnuts and herbs; serve.
If you prefer, prepare the salmon mixture a few hours in advance; refrigerate until pasta has cooked.
See it on my blog
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Here is the recipe for some fabulous tagliatelle with salmon, a traditional pasta dish hugely enjoyed by all ages. With just a few simple ingredients you can make this quick and easy recipe, suitable both for a family supper and when you have guests, and even for the most important occasions like Christmas dinner or a New Year celebration. Tagliatelle with salmon has a mild, refined flavour, because in addition to the salmon we use fresh cream to give a luscious texture and that extra depth of taste. The recipe is very simple to make and needs very few ingredients: salmon - you can use either smoked or fresh, or a mixture of the two - and fresh cream. Now all you have to do is make it with the help of our picture gallery - which shows in detail all the stages, making its preparation even easier. So let’s follow the recipe together!
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What is a good substitute for creme fraiche?
I wanted to use creme fraiche in this smoked salmon pasta recipe as I believe the slightly tangy taste adds another dimension of flavour to this dish.
However, if creme fraiche is unavailable use heavy cream and 1 tbsp of fresh lemon juice.
So who are you going to make this pasta with smoked salmon for?
For more special occasion pasta recipes check out our favourites:
I would love to see your creations made from the Vikalinka kitchen. Simply tag @vikalinka in your Instagram snaps to share them with me!
Smoked Salmon and Walnut Tagliatelle
Smoked salmon is very popular anytime. This is a simple dinner dish that looks fancy enough for a party. Smoked salmon is quickly marinated and served over pasta, topped with some crunchy walnuts and fresh herbs.
freshly chopped chives, to taste
freshly chopped dill, to taste
1 lemon, juiced and zested
6 tablespoons extra virgin olive oil, or as needed
Preparation:10min › Cook:10min › Ready in:20min
Cook the tagliatelle according to packet instructions.
Reserve 1 tablespoon of chopped walnuts, chives and dill, to ganish. Place the remaining walnuts, herbs, smoked salmon, lemon zest and juice in a bowl. Add 4 tablespoons of extra virgin olive oil and a pinch of freshly ground black pepper. Allow salmon to marinate until the pasta is ready.
Drain the pasta, reserving some of the cooking water. Place pasta back in the saucepan then add the salmon mixture.
Add 2 tablespoons of olive oil, toss well and cook at low temperature for 30 seconds or so, until well mixed. Add some of the cooking water if too dry.
Garnished with reserved chopped walnuts and herbs serve.
If you prefer, prepare the salmon mixture a few hours in advance then refrigerate until pasta has cooked.
Farfalle pasta with smoked salmon & zucchini
I love the combination of farfalle pasta with smoked salmon, don’t you? Here in Italy, although there are many other recipes for farfalle, when it comes to using salmon (smoked or fresh) farfalle are one of the most commonly used pasta shapes. Penne is another.
Farfalle pasta is actually one of the oldest types of pasta, having originated during the 16 th century in Lombardy and Emilia-Romagna, where they are also known as ‘strichetti’. I have read that in Emilia, strichetti (today’s farfalle) were invented by housewives wanting to use up extra pasta dough left over from making filled cappelletti pasta.
Smoked salmon is not a traditional Italian product, however nowadays there are a number of companies smoking salmon here, although the salmon itself usually comes from Scotland or Norway. Italians don’t often serve or eat smoked salmon on bread as is popular in other countries. They prefer to eat it as an antipasto (starter) , in salad, in a frittata or in a flan. However, the most popular way is with pasta.
When researching farfalle pasta with smoked salmon on Italian recipe and cooking sites, I came across many many recipes. Most include cream and some kind of spirit such as vodka or cognac, others were with tomato sauce and many are made with the addition of vegetables, mostly zucchini or peas.
I decided on this recipe which has zucchini, cream and smoked salmon but with the addition of grated fresh ginger. I also decided at the last minute to add some orange zest which I have to say really made the dish extra special. I’m sure if you try it, you will agree with me.
If you make this farfalle pasta with smoked salmon recipe, I’d love to hear your opinion of it, so please leave a comment below or write something on The Pasta Project Facebook page. Looking forward to hearing from you.
Smoked Salmon and Creamy Cucumber Plate
Recipe by Giada De Laurentiis
For a fun appetizer on St. Patrick’s day, I love this spread in place of a cheese platter. With Irish smoked salmon, pumpernickel bread, and creamy cucumbers to tie it all together, I find that it’s a delicious nod to Irish culture… and a fabulous starter to any festive St. Patrick’s day meal! It’s a lot of fun to offer up something like this to company, where everyone can feel free to serve themselves up family-style.
Better yet, this requires such minimal prepwork. All you really need to do is mix up the creamy cucumbers, and lay out the salmon and bread the way you like it. Easy!
What do I need to make this Smoked Salmon Pasta?
- thick spaghetti or other pasta noodle
- 1/2 – 3/4 pound of smoked salmon
- salt & pepper
- cream cheese
The “sauce” on this pasta is very light. You are really only using pasta water and cream cheese to make the sauce. The shallots and capers enhance the flavor. This pasta was super good the next day! Even cold!
Avocado Carpaccio with Smoked Salmon, Walnuts, and Cherries
Seamus uses a mandoline to thinly slice underripe avocados—pretty genius, right? That technique and this simple carpaccio (full of healthy fats and tons of flavor) are two of our new favorite things.
1 green avocado, halved, pitted, and peeled
Jacobsen flake finishing sea salt
walnut oil or extra-virgin olive oil
6 rainier cherries, pitted and chopped
1 ounce smoked salmon, torn
2 tablespoons buttered walnuts*
1/2 tablespoon grass-fed unsalted butter
Jacobsen flake finishing sea salt
1. Slice the avocado on a mandoline into very thin slices directly onto a serving plate. Sprinkle with salt, then drizzle with olive oil. Scatter the cherries all over, then drape the salmon on top.
2. Break the walnuts over the dish, then tear the mint leaves and scatter them over the top. Serve immediately.
1. In a small skillet, cook the walnuts over high heat, tossing occasionally, for 1 minute. Add the butter and cook, tossing and stirring, until the butter melts and the walnuts are well coated, 1 to 2 minutes. Sprinkle with the salt and espelette.
2. Transfer the nuts to paper towels to drain and cool completely. The nuts will crisp as they cool.
Measure and prepare all ingredients first so to be precise if count the Weight Watchers Propoints. The only preparation is to slice the salmon in little stripes or cubes.
Put a pan with plenty of water and a some salt on the cooker. While it warms up prepare the sauce: warm the oil in a large non stick pan then put the salmon in. Add the juice of a lemon: the quantity depends on your taste, personally I squeeze a whole lemon in it! When the salmon becomes lighter in colour put the heat to minimum.
If the water is now boiling this is a good time to put the pasta in and give it a good mix. While the pasta cooks use a little water to thin the creamy cheese in a bowl. Pour the cheese in the pan with the salmon and mix well. Add a little pepper if you like and salt to taste, I didn’t add any because the smoked salmon is salty enough! Mix well.
When the pasta is cooked take a cup of the water and keep it for later before draining the pasta. Pour the pasta directly in the sauce and mix well. If it is a little dry add the reserved water until it has the right consistency.
In 15 minutes our creamy salmon tagliatelle are ready to be served! Add a little grated lemon peel and some finely chopped parsley to decorate each plate, to make it really elegant. We say in Italian: anche l’occhio vuole la sua parte, which means: also the eye wants its enjoyment!
Did I already say that this pasta dish is delicious? And I must admit that I am not a great fan of smoked salmon, but the creamy cheese makes the taste more delicate so I enjoy this dish thoroughly… Try it for your next dinner party and let me know in the comments below or my facebook page what you think of it!