Quick Smoked Salmon Pasta

    35 minutes

    This is a really quick 'dry' pasta sauce. The idea is that the dish is not overloaded with sauce but that the flavours of the smoked salmon are accentuated. Serve with Parmesan and parsley.

    41 people made this

    Serves: 2 

    • 500g linguine
    • 1 tablespoon butter
    • 1 tablespoon extra-virgin olive oil
    • 1 eschallot, minced
    • 30g smoked salmon, cut into small pieces
    • 1 tablespoon reduced-fat cream cheese
    • 3 tablespoons milk

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a 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.
    2. Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble add the eschallots and cook until softened. Stir the salmon, cream cheese and milk into the shallot mixture. Add the reserved water from the pasta to the mixture. Transfer to a large bowl and toss with the pasta to serve.

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    Reviews in English (35)


    Absolutely delicious. Easy to prepare. I increased amount of salmon to serve 4  -  07 Jan 2014


    I added a few prawns as well really, yummy recipe.  -  17 Jan 2012


    Had to double the sauce, and add a lot more salmon!  -  11 Feb 2010  (Review from Allrecipes USA and Canada)