Creamy Hot Smoked Salmon Pasta with Lemon and Dill Recipe

If you are looking for a dish that is both comforting and elegant, the Creamy Hot Smoked Salmon Pasta with Lemon and Dill Recipe is an absolute winner. This dish brings together the smokiness of salmon, the brightness of fresh lemon juice, and the delicate herbaceousness of dill, all swirled into a luscious, creamy sauce made lighter with crème fraîche. It’s a quick and satisfying meal that feels special enough for guests yet simple enough for a busy weeknight. With every bite, you’ll experience a beautiful balance of flavors and textures that will keep you coming back for more.

Ingredients You’ll Need

The beauty of this recipe is in its simplicity. Each ingredient plays a crucial role in creating layers of flavor, while also contributing to the vibrant color and smooth texture of the dish. With ingredients that are easy to find and wholesome, you’ll see just how quickly this pasta comes together.

• 250 g (8.8 oz) pasta: The perfect base to soak up the creamy sauce, choose your favorite kind whether it’s penne, fusilli, or linguine.
• 30 g (1 oz) unsalted butter: Adds richness and helps soften the shallots for a subtly sweet flavor.
• 1 large shallot, finely chopped: Brings a mild onion flavor that blends beautifully without overpowering the salmon.
• 200 ml (1 cup) crème fraîche: This gives the sauce its signature creaminess with a slight tang, making it lighter than traditional cream.
• Juice of one lemon: Provides a refreshing citrus zing that brightens up the dish instantly.
• 150 g (1 cup) frozen peas: Adds a pop of color and sweetness, perfectly contrasting with the smoky salmon.
• 180 g (6.3 oz) hot smoked salmon, flaked: The star ingredient, delivering a rich, smoky flavor and tender texture.
• 2 tablespoons fresh dill, roughly chopped: This herb brings a fragrant, slightly grassy note that pairs beautifully with the salmon.
• Salt and freshly ground black pepper, to taste: Essential for seasoning and enhancing all the other flavors.

How to Make Creamy Hot Smoked Salmon Pasta with Lemon and Dill Recipe

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. Cook your pasta until it’s perfectly al dente, which means it still has a little bite to it—not mushy! Before draining, scoop out a cup of the starchy pasta water; this will be your secret weapon for adjusting the sauce consistency later. Trust me, this simple step ensures your pasta is coated in a sauce that’s silky and just right.

Step 2: Blanch the Peas

While the pasta cooks, boil a small pot of water and blanch the frozen peas for exactly one minute. This quick cooking preserves their bright green color and a tender-crisp texture. Immediately transfer the peas into ice-cold water to stop the cooking process and lock in that fresh flavor.

Step 3: Sauté the Shallots

In a large pan, melt the unsalted butter over medium heat. Add the finely chopped shallot and cook gently for 2 to 3 minutes until it softens and becomes translucent. This creates a subtle base that elevates the creaminess and complements the smoky salmon wonderfully.

Step 4: Build the Creamy Sauce

Turn the heat down low and stir in the crème fraîche along with the fresh lemon juice. Keep stirring gently until the sauce is smooth and heated through, which only takes a couple of minutes. The tang of the crème fraîche combined with lemon juice is what makes this dish refreshingly light while maintaining its luxurious texture.

Step 5: Combine Pasta and Sauce

Add the drained pasta directly to the pan with the sauce. Toss everything together so each strand or piece is lovingly coated. If the sauce appears too thick, add a splash of that reserved pasta water to loosen it up just a bit. This helps the sauce cling perfectly to the pasta.

Step 6: Add Peas, Salmon, and Dill

Gently fold in the blanched peas, then carefully incorporate the hot smoked salmon and the chopped fresh dill. Be mindful not to break the salmon too much; you want those beautiful flakes in every bite. Finally, season with salt and freshly ground black pepper to suit your taste.

How to Serve Creamy Hot Smoked Salmon Pasta with Lemon and Dill Recipe

Garnishes

A sprinkle of extra fresh dill or a few twists of lemon zest on top brightens the presentation and intensifies the flavors. You might also add a few capers or a dash of cracked pink peppercorns for a delightful contrast. These simple garnishes elevate the dish visually and add lovely bursts of flavor.

Side Dishes

This pasta pairs wonderfully with a crisp green salad, perhaps dressed with a light vinaigrette to balance the creaminess. Roasted asparagus or steamed green beans make nutritious and colorful sides that harmonize without overpowering. For something a little heartier, crusty garlic bread is always a welcome addition to mop up all that luscious sauce.

Creative Ways to Present

Serve this pasta in shallow wide bowls to showcase the pretty salmon flakes and vibrant green peas. Drizzle a bit of high-quality olive oil or a small dollop of crème fraîche on top for an elegant touch. For a fun twist, try serving in individual ramekins and broiling briefly with a sprinkle of parmesan for a golden, bubbly crust.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Because the pasta contains delicate smoked salmon and crème fraîche, it’s best enjoyed fresh, but refrigeration keeps the flavors intact for a quick next-day meal.

Freezing

Freezing this dish is not ideal since the crème fraîche sauce can separate and change texture when thawed. If you must freeze, do so without the salmon and add it fresh when reheating. However, for the best taste and texture, enjoying this recipe fresh is definitely the way to go.

Reheating

To reheat, warm gently in a pan over low heat, stirring occasionally. Add a splash of water or broth if the sauce thickens too much. Avoid microwaving to preserve the sauce’s creamy consistency and the delicate texture of the salmon.

FAQs

Can I use cold smoked salmon instead of hot smoked salmon?

Cold smoked salmon has a much softer texture and subtler smoky flavor. It can be used, but I recommend adding it at the very end off the heat to avoid overcooking and losing its silky quality.

Is crème fraîche necessary, or can I substitute with cream?

Crème fraîche is key for the slight tang and lightness of this dish. You can use double cream, but the sauce will be richer and less sharp in flavor. For a healthier option, Greek yogurt swirled in off heat can work but may slightly alter the taste and texture.

What type of pasta works best for this recipe?

This recipe is versatile—fusilli, penne, or even spaghetti all work wonderfully. Just choose a pasta shape that holds the sauce well and suits your preference.

Can I add other vegetables to the pasta?

Absolutely! Tender asparagus tips, baby spinach, or sautéed mushrooms make excellent additions. Just adjust cooking times accordingly and add veggies that complement the smoky salmon.

How do I prevent the salmon from breaking apart too much?

Gently fold the salmon into the pasta at the very end without stirring vigorously. Using a wide spatula or wooden spoon to carefully incorporate the flakes helps keep the texture intact.

Final Thoughts

This Creamy Hot Smoked Salmon Pasta with Lemon and Dill Recipe is one of those dishes that feels like a warm hug on a plate—comforting yet sophisticated, creamy yet fresh. Whether you’re treating yourself or impressing friends, it comes together easily and tastes like a celebration of flavors. I can’t wait for you to try it and discover just how deliciously simple weeknight dinners can be!

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