Smoked Salmon Pasta Recipes
The easy pasta recipes with smoked fish make a tasty lunch or dinner when you are in a hurry. You don’t have time to spend hours waiting for the food to roast or simmering meal over the stove? And let’s be honest, most people don’t want to spend half of their day in the kitchen !
These incredible dishes will make people think you spent a lot of time preparing and went to a lot of trouble. But, on the contrary, it is quick and easy.
Just keep reading and find out how to make these incredible tasty smoked salmon pasta recipes.
1. Pasta with Capers and Smoked Salmon
- Extra-virgin olive oil, ¼ cup
- One chopped onion, small
- Chopped smoked salmon, ¼ pound
- Heavy cream, one cup
- Three tbsp. drained capers
- Freshly ground pepper and salt to taste
- N/A Black pepper, freshly ground
- Cooked, drained pasta, one pound
- Olive oil N/A
- Parmesan cheese, freshly grated
- Place the olive oil in a large skillet and heat it over medium-heat temperature. Put the onion into it and saute until translucent, just make sure that doesn’t brown. After you have done this part, take the smoked salmon that you previously made in electric smoker and add to the skillet. Continue cooking for about one or two minutes, until the meat turns opaque.
- Add the capers and pour in the cream. Season with pepper and salt, and make sure to taste it so you can adjust if needed. But, because capers and salmon are already salty, be careful how you season it.
- Include paste and toss to cover. If needed add a few tsp of the pasta’s cooking water, so if there isn’t enough sauce, you can thin it down. Use freshly grated parmesan cheese to sprinkle over the meat and serve.
Tip: We recommend that you smoke your salmon in Char-Broil Deluxe Digital, but if you prefer other one, have a look at our top electric smokers on the market and take your pick.
2. Smoked Salmon Pasta and Tomato
- Dried pasta, eight ounces
- One tbsp. olive oil
- Chopped Vidalia onion, ½
- Two finely chopped garlic cloves
- Two ripe coarsely chopped tomatoes, medium to large, twelve to sixteen ounces
- Cream cheese, one ounce
- Eight coarsely chopped smoked salmon
- Black pepper, freshly ground
- Chopped or torn basil leaves, ¼ cup
- Parmesan cheese
- Pour water into a pot, place it over medium-high heat, and bring to boil. Put the pasta into it and cook according to the directions from the package. When it is done, drain.
- In the meantime, heat the olive oil, over medium heat in a large skillet. Add the onion and cook for about five minutes until translucent. Don’t forget to stir frequently.
- Place the garlic into it and continue cooking for about ten seconds. Add the tomatoes and juices from them. Increase the temperature to medium-high and cook the vegetables until they soften for about four minutes. Break and mesh down the pieces.
- When the liquid and tomatoes start bubbling around the skillet edges, cook for about one to two minutes. Lower the heat and add cream cheese. Stir it until melts. Now add the smoked fish and use pepper to season the meal. When it is combined, remove the meal from the heat.
- Add pasta that is drained to the sauce, and leave it to soak for one minute. Use the basil and stir it in. Before you serve this delicious meal, sprinkle it with Parmesan.
3. Smoked Salmon Pasta with Asparagus and Crème Fraiche
- 500 g asparagus, trim tough ends
- 500 g Pasta pc black label eliche
- One tablespoon butter, unsalted
- Shallots, finely diced, 1/3 cup
- Dry white wine, 1/3 cup
- Crème Fraiche, one cup
- Chicken stock, one cup
- Fresh chopped dill, 1/3 cup
- Sea salt, 1 ½ teaspoon
- Black pepper, freshly ground, one teaspoon
- 170 g chopped smoked salmon
- Juice of ½ lemon and finely grated rind
- Frozen baby peas, one cup
Tip: If you want to make your own crème Fraiche, combine one tablespoon fresh lemon juice and one cup whipping cream. Let them stand covered in warm room temperature for twenty-four to thirty-six hours. Store it in the fridge.
- Pour the water into a large saucepan and bring to boil. Then add asparagus spears and cook until tender-crisp, for about three to five minutes. Transfer to a colander using a slotted spoon and leave it to cool under the cold water.
- Return the saucepan of water to the heat and bring to boil. Cook pasta until tender but firm, for about ten to twelve minutes or more if needed. When it is done, drain.
- In the meantime, melt butter in a large frying pan over medium-high heat. Add shallots and cook for about two minutes, stirring often. Use the white wine, pour it into the frying pan and bring to boil and cook until reduced by 1/3, for about four minutes. Add pepper, salt, dill and crème Fraiche and whisk. Lower the heat so the meal can stay warm.
4. Lemon Dill Pasta and Smoked Salmon
- Dried farfalle pasta, 320 g
- Fresh chopped dill, ½ cup
- Two tbsp. continental parsley, chopped fresh
- Two tbsp. olive oil
- 2 ½ lemon juice fresh
- Three tsp. Dijon mustard
- Two tsp. lemon rind, finely grated
- 150 g flaked, skin-removed, smoked salmon fillet
- In a saucepan of salted boiling water, cook the pasta according to the directions from the package. After they are done, drain and return them to the pan.
- In the meantime, mix lemon rind, mustard, lemon juice, oil, parsley and dill in a jug. Use this mixture to pour it over the pasta and combine it well. Season it with pepper and salt. The final step is to add the salmon fillet and combine.
The versatile, flavorsome salmon is perfect when combined with pasta. It takes no time at all to prepare these easy creamy smoked fish pasta recipes. You can store the leftovers in the refrigerator for up to two, three days.
Although, it is best to eat it on the same day you made it because of the flavors, you can save a little portion and have lunch the next day. Our advice is to have bold rosé or sparkling wine with these meals since they go great with smoked salmon.
We hope you will enjoy these recipes as much as we did!