Hot smoked salmon & dill spaghetti

Hot smoked salmon & dill spaghetti

A healthy pasta dish with hot smoked salmon and dill - just five ingredients needed and ready in 30 mins

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in about 30 minutes

Low-fat

Method

  1. First prepare the salmon. Flake the salmon into mouthful-sized chunks in a bowl. Bring a large pan of generously salted water to the boil.
  2. Cook the pasta. Feed the spaghetti into the pan, give it a stir, then cook at a rolling boil, stirring occasionally to keep the strands separate, until the pasta is just tender but with a bite. Check the cooking time on the pack, as it does vary. When the pasta is almost done, throw in the peas.
  3. Finish the dish: remove any tough stalks from the dill, then chop the fronds fairly roughly. Reserve about 4 tablespoons of the pasta water, then drain the pasta and peas and return them to the pan with the reserved water. Set over a very low heat, then toss in the salmon, dill, crème fraîche, salt and plenty of freshly ground black pepper. Toss everything together lightly and heat through briefly, then serve.

Per serving

470 kcalories, protein 24g, carbohydrate 77g, fat 10 g, saturated fat 4g, fibre 4g, salt 1.85 g

Recipe from Good Food magazine, October 2003.

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Latest comments and suggestions

  • Binder photo Lynsey

    22 December 2007

    Lynsey rated and commented on this recipe

    5 stars

    Works well with smoked peppered mackerell aswell

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  • Binder photo J.B

    04 July 2009

    J.B commented on this recipe

    I did like this recipe, however there was a little too much pasta and I found I had to add a tad more crème fraiche as it was a little too dry. But I will make it again.

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  • Binder photo KatyCooks

    14 April 2010

    KatyCooks rated and commented on this recipe

    3 stars

    I saw Lynsey's comment about using hot smoked mackerel and decided to try it. I found it very quick, simple and perfect for after work. Oh and it was very tasty too! The petit pois add a fresh sweet element, the dill livened up the flavours, and hot smoked mackerel is always delicious. I'll try it with the hot smoked salmon next time just to compare the difference.

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  • Binder photo lilmiss_annie

    06 September 2011

    lilmiss_annie rated and commented on this recipe

    5 stars

    I made this for myself mother and nephew and we all loved it.. Was so filling cant wait to make it again. :0)

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  • Binder photo rose

    28 February 2012

    rose rated and commented on this recipe

    4 stars

    Really nice, simple dinner. I made enough for lunch the next day and it was just as good then.

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  • Binder photo Bumble_B

    23 April 2013

    Bumble_B commented on this recipe

    can I eat this a 6 days later....its been in the fridge the whole time!?

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  • Binder photo Bumble_B

    23 April 2013

    Bumble_B commented on this recipe

    PS. it is VERY yummy, but i made too much! Xx

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in about 30 minutes

Low-fat

Ingredients

  • 150-160g pack hot smoked salmon
  • 400g good-quality dried spaghetti
  • 100g frozen petits pois
  • a small bunch fresh dill (a supermarket packet is about right)
  • 3 tbsp (rounded) crème fraîche
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Per serving

470 kcalories, protein 24g, carbohydrate 77g, fat 10 g, saturated fat 4g, fibre 4g, salt 1.85 g

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