Creamy Hot Smoked Salmon Pasta Recipe

If you are looking for a dish that marries smoky, creamy, and fresh flavors all in one bowl, this Creamy Hot Smoked Salmon Pasta is an absolute winner. It’s the kind of recipe that feels like a warm hug on a plate, with tender pasta enveloped in a luscious sauce that’s balanced perfectly by bright lemon juice and fragrant dill. The hot smoked salmon adds a delightful depth and a subtle smokiness that makes every bite feel indulgent without being overwhelming. Whether you’re whipping it up for a casual weeknight or wanting to impress friends with a simple yet stunning dish, this Creamy Hot Smoked Salmon Pasta hits all the right notes and keeps you coming back for more.

Ingredients You’ll Need

Getting to know these ingredients is like meeting old friends; each one plays a crucial role, whether it’s bringing creaminess, freshness, or that subtle smoky bite that makes this pasta so irresistible. The list is refreshingly straightforward, which means you can focus on the cooking rather than hunting down complicated elements.

• 250 g (8.8 oz) pasta: Pick a sturdy shape like penne or farfalle that will hold the creamy sauce beautifully.
• 30 g (1 ounce) unsalted butter: Adds richness and helps gently soften the shallot without overpowering flavors.
• 1 large shallot, finely chopped: Provides a delicate, sweet onion base that melts perfectly into the sauce.
• 75 ml (⅓ cup) dry white wine: A splash of acidity that deepens the sauce’s complexity.
• 200 ml (1 cup) creme fraiche: The secret to that silky, tangy creaminess that rounds out the flavors.
• Juice of one lemon: Brightens everything with a fresh citrus kiss.
• 150 g (1 cup) frozen peas: Snap-fresh sweetness and color contrast that lightens the dish.
• 180 g (6.3 oz) hot smoked salmon, flaked: The star ingredient, bringing a smoky, tender seafood goodness.
• 2 tablespoons fresh dill, roughly chopped: Herbal freshness that complements the salmon beautifully.
• Salt and freshly ground black pepper to taste: Essential for seasoning and balance.

How to Make Creamy Hot Smoked Salmon Pasta

Step 1: Cook the Pasta to Perfection

Start by bringing a large pot of salted water to a rolling boil. Cooking the pasta al dente is critical here; you want it firm yet tender because it will soak up the sauce later. Don’t forget to reserve a cup of the starchy pasta water before draining — it’s pure gold for loosening and enriching the sauce.

Step 2: Blanch the Peas

While the pasta cooks, quickly blanch the frozen peas in boiling water for just one minute. This quick cook keeps them vibrant and crisp, preserving their sweet snap. Immediately plunging them into ice-cold water stops the cooking and locks in their gorgeous color.

Step 3: Sauté Shallots in Butter

In a large pan, melt that unsalted butter and gently soften the finely chopped shallot over medium heat. The goal here is to coax out its natural sweetness while avoiding any browning, which would introduce bitterness.

Step 4: Deglaze the Pan with White Wine

Pour in the dry white wine next and let it simmer until the alcohol evaporates, leaving behind a subtle acidity that lifts the entire sauce. This step layers a depth of flavor that’s both elegant and comforting.

Step 5: Build the Creamy Sauce

Lower the heat and stir in the creme fraiche and freshly squeezed lemon juice. This combination creates a silky, tangy base that clings to the pasta. If the sauce feels too thick, a splash of that reserved pasta water will loosen it up just right.

Step 6: Combine Pasta with Sauce and Peas

Transfer the drained pasta into the pan and toss until every piece is luxuriously coated. Add the chilled peas last to maintain their pop and texture within the creamy landscape.

Step 7: Gently Fold in Hot Smoked Salmon and Dill

Finally, add the flaked hot smoked salmon and fresh dill, stirring with care so that the salmon stays tender and intact. Season generously with salt and pepper, then serve immediately to enjoy at its peak.

How to Serve Creamy Hot Smoked Salmon Pasta

Garnishes

Fresh herbs like dill or chives amplify the herbal brightness already in the dish, while a few twists of cracked black pepper add a subtle, spicy kick. A thin lemon zest ribbon on top brings extra fragrance and a pop of color that’s as inviting as it is tasty.

Side Dishes

This pasta shines brilliantly when paired with a crisp green salad dressed lightly in lemon vinaigrette to echo the flavors in the sauce. Garlic bread or crusty ciabatta are also fantastic companions, ready to mop up every creamy, smoky morsel left on your plate.

Creative Ways to Present

Try serving the pasta in shallow bowls to showcase the gorgeous colors of pea and salmon. Drizzle a little extra creme fraiche or a squeeze of lemon right before serving for an elegant touch. For an impressive gathering, garnish individual portions with salmon curls and dill sprigs to wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the refrigerator for up to two days. The flavors continue to meld, but it’s best to enjoy it fresh since the peas can become soft over time.

Freezing

Freezing Creamy Hot Smoked Salmon Pasta isn’t ideal because creme fraiche-based sauces can separate and turn grainy when thawed. If necessary, freeze just the cooked pasta and reheat with a freshly prepared sauce for best results.

Reheating

When reheating, do so gently on the stove over low heat, adding a splash of water or creme fraiche to revive the sauce’s creaminess. Avoid the microwave if possible, as it can cause uneven heating and dry out the tender salmon.

FAQs

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

While cold smoked salmon is delicious, it has a more delicate texture and less smoky flavor that might not hold up as well when mixed into the warm pasta. Hot smoked salmon gives that perfect smoky punch and flakes readily, making it ideal for this recipe.

What type of pasta works best with Creamy Hot Smoked Salmon Pasta?

Medium-sized pasta shapes like penne, fusilli, or farfalle are ideal because their curves and ridges hold onto the creamy sauce wonderfully, ensuring every bite is flavorful.

Is creme fraiche necessary, or can I substitute it?

Creme fraiche is preferred for its tangy richness and ability to withstand heat without curdling. You can substitute sour cream or a blend of heavy cream with a bit of lemon juice, but the texture and flavor will vary slightly.

How can I make this dish lighter?

To lighten it up, use half the amount of butter and creme fraiche, substituting the rest with low-fat yogurt or a splash of vegetable broth. Adding more peas or fresh green vegetables also boosts the fiber and freshness.

Can I prepare this dish for a crowd?

Absolutely! Just multiply the ingredients accordingly and keep the sauce warm while the pasta cooks. Toss everything together right before serving to maintain that fresh, creamy texture that defines Creamy Hot Smoked Salmon Pasta.

Final Thoughts

This Creamy Hot Smoked Salmon Pasta is truly one of those special dishes that feels effortless yet luxurious. Every forkful reveals a symphony of comforting creaminess, fresh lemon brightness, and that unforgettable smoky salmon richness. I can’t wait for you to make it your own and share it around the table with people you love — it’s the kind of recipe that turns a simple meal into a memorable experience.

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