Creamy Hot Smoked Salmon Pasta with Lemon and Dill Recipe
This creamy hot smoked salmon pasta is a light and flavorful meal featuring tender pasta coated in a tangy crème fraîche sauce infused with lemon and fresh dill. The dish is complemented by sweet peas and flaky hot smoked salmon, making it a perfect quick and elegant dinner that’s lower in calories but still luxuriously creamy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2-3
- Category: Main Course
- Method: Stovetop
- Cuisine: European
- Diet: Low Calorie
Ingredients
Pasta
- 250 g (8.8 oz) pasta
Sauce
- 30 g (1 oz) unsalted butter
- 1 large shallot, finely chopped
- 200 ml (1 cup) crème fraîche
- Juice of one lemon
Vegetables & Fish
- 150 g (1 cup) frozen peas
- 180 g (6.3 oz) hot smoked salmon, flaked
- 2 tablespoons fresh dill, roughly chopped
Seasoning
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of water to a boil and generously season it with salt. Add the pasta and cook it al dente according to the package instructions. Before draining, reserve one cup of the pasta water for later use.
- Blanch the peas: In a separate small pot, bring water to a boil. Add the frozen peas and boil for 1 minute. Quickly drain them and transfer immediately to a bowl of ice-cold water to stop the cooking process and keep them vibrant and tender.
- Sauté the shallot: While the peas blanch, melt the butter in a large pan over medium heat. Add the finely chopped shallot and sauté it for 2 to 3 minutes until softened and slightly translucent, releasing its delicate flavor.
- Prepare the sauce: Lower the heat to medium-low. Stir in the crème fraîche and freshly squeezed lemon juice into the pan with the shallots. Stir until the sauce is smooth and warmed through, forming a light tangy base for the pasta.
- Combine pasta and sauce: Add the cooked pasta to the pan and toss thoroughly to coat the pasta evenly in the creamy sauce. If the sauce appears too thick, add a splash of the reserved pasta water to loosen it for a silky texture.
- Add peas and salmon: Stir the blanched peas into the pasta mixture. Then gently fold in the flaked hot smoked salmon and chopped fresh dill, taking care not to break up the salmon too much, preserving its flaky texture.
- Season and serve: Taste the pasta and season with salt and freshly ground black pepper as needed. Serve the creamy hot smoked salmon pasta immediately while warm for the best flavor and texture experience.
Notes
- Use crème fraîche instead of double cream to keep the sauce creamy but lower in calories.
- Blanching the peas in boiling water and then shocking them in ice water helps maintain their color and texture.
- Reserve pasta water to adjust sauce consistency and help the sauce stick better to the pasta.
- Be gentle when folding in the smoked salmon to keep its flaky texture intact.
- This dish pairs well with a simple green salad or crusty bread for a complete meal.
