Hot smoked salmon & dill spaghetti

Hot smoked salmon & dill spaghetti

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(12 ratings)

Ready in about 30 minutes


Serves 4
A healthy pasta dish with hot smoked salmon and dill - just five ingredients needed and ready in 30 mins

Nutrition and extra info

Nutrition: per serving

  • kcal470
  • fat10g
  • saturates4g
  • carbs77g
  • sugars0g
  • fibre4g
  • protein24g
  • salt1.85g
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  • 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


  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.

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Comments, questions and tips

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Frantic Flapjack
7th Apr, 2016
Although I do love recipes with just a few ingredients, it felt like something was missing from this recipe. Although perfectly edible, it didn't have a good depth of flavour. I added some halved cherry tomatoes to give it some extra colour and texture.
pikolet's picture
27th Aug, 2015
This is a lovely recipe. However I used a whole carton of creme fraiche and a 400gr pack of salmon. My husband had three helpings!!!
9th Jun, 2014
So simple and delicious, perfectly balanced, delicate flavours. You cannot omit anything as so few ingredients. Season with salt and black pepper. You could make substitions or additions to tailor to your own taste, for example parsley, fennel, lemon zest / juice, capers, white wine (vinegar).
23rd Apr, 2013
PS. it is VERY yummy, but i made too much! Xx
23rd Apr, 2013
can I eat this a 6 days later....its been in the fridge the whole time!?
28th Feb, 2012
Really nice, simple dinner. I made enough for lunch the next day and it was just as good then.
6th Sep, 2011
I made this for myself mother and nephew and we all loved it.. Was so filling cant wait to make it again. :0)
katycooks's picture
14th Apr, 2010
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.
4th Jul, 2009
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.
22nd Dec, 2007
Works well with smoked peppered mackerell aswell
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