Creamy Hot Smoked Salmon Pasta

This creamy hot smoked salmon pasta is a light but super tasty dish infused with lemon and dill flavours. The sauce is made with creme fraiche instead of double cream for a meal that's lower in calories but still extra creamy.

This deliciously creamy hot smoked salmon pasta is a super speedy recipe that's ready in just 20 minutes. What's even better, it's made with creme fraiche instead of double (heavy) cream for a lighter dinner that's lower in calories and healthier, too.

Expect bold flavours from this pasta, which has loads of lemon and dill to complement the unmistakable aroma of hot smoked salmon.

What is hot smoked salmon?

Hot smoked salmon is a kind of smoked fish that has been cured in wet brine or salty water before being smoked.

The main difference between hot smoking and cold smoking is that hot smokers use direct heat to keep the temperature anywhere from 100° to 200°F (37.8° to 93.3°C), which means that the fish can be cooked more thoroughly before being cooled down for packaging.

During the hot-smoking process, the salmon is thoroughly cooked for a long period of time to the point where it's ready to eat. The best way to tell if it's ready is when you can flake the meat easily with your fingers.

Hot smoked salmon is rich and smoky, and it pairs great with creme fraiche, lemon juice, and shallots. It's also great for dishes that you may want to reheat because, unlike cold smoked salmon, it has already seen heat.

What ingredients do you need?

You only need a handful of ingredients to make this salmon pasta without cream. Here's what goes in.

Hot smoked salmon — You can use any kind of hot smoked salmon you want. I used plain, but other ideas include chilli hot smoked salmon or lemon and pepper hot smoked salmon.

Shallot — Shallot is milder than onion, so it pairs great with the delicate flavours of the salmon and creme fraiche. You can substitute the shallot for leeks.

Dry white wine — Unless you don't want to cook with alcohol, don't skip the wine as it adds depth to the flavours.

Creme fraiche — Use full-fat creme fraiche to avoid the risk of it splitting, as it's often the case with low-fat versions.

Frozen peas — I use frozen peas that I blanch quickly for this pasta (see instructions below), but you can use fresh peas instead if you want.

Fresh dill — This is very important because the lemon-dill combination is to die for in any salmon-based dish. Don't substitute it with dried dill as it's really not the same thing.

Pasta — I used orecchiette because they are perfect for this kind of sauce. However, you can use any other type of short pasta, such as fusilli or penne.

How do you make hot smoked salmon pasta?

• Bring a large pot of water to a boil, season it generously, and cook the pasta al dente according to the instructions on the package. Reserve a cup of pasta water before draining.
• Bring another small pot of water to a boil to blanch the frozen peas. Add the peas to the boiling water and allow them to boil for 1 minute.
• Drain the peas and immerse them in a bowl of ice-cold water.
• Meanwhile, melt the butter in a large pan and saute the shallot for 2-3 minutes over medium heat until it softens and becomes slightly translucent.

• Add the white wine to the pan and continue to cook until the alcohol almost evaporates. Lower the heat and stir in the creme fraiche and lemon juice.
• Transfer the cooked pasta to the pan and toss well to cover it in the sauce. Add a dash of pasta water if the sauce looks too dry.
• Stir in the frozen peas, and then add the hot smoked salmon and dill. Stir gently to avoid turning the fish into mush.
• Season to taste and serve immediately.

Recipe notes and tips

• You can store the pasta in an airtight container for up to two days in the fridge. Reheat it in the microwave or on the stove.
• Don't forget to lower the heat before adding the creme fraiche to prevent it from splitting.
• If you don't want to use another pot to blanch the peas, you can add them to the water you intend to cook the pasta in and scoop them out with a sieve after a minute. You can then cook the pasta in the same water.

If you liked this creamy hot smoked salmon pasta, have a look at some of my other easy salmon recipes:

Easy Salmon Pesto Pasta with Pine Nuts

Creamy Whisky Pasta with Smoked Salmon

Easy Hot Smoked Salmon Biryani

Easy Salmon Thai Green Curry

Creamy Smoked Salmon and Rocket Risotto

Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!