No ImageSmoked Salmon Pasta

Did you make it? Rate it!

  1. Debbie

    This was so good. I did use only a little bit of lemon juice-maybe half a tsp. as don’t want it too lemony but did use the lemon zest in the recipe. Otherwise I didn’t change a thing. Wow. I wouldn’t add any extra Parmesan cheese or anything else. Was just in WI & bought smoked whitefish so I used that. Amazing. Thank you for posting this. Will make again.


  2. Cath

    Had some local BC smoked salmon to use up & found this recipe. Did as directed ,
    using a Tbl of cream cheese for creaminess, and the end of a pack of linguine.
    Very light and lemony. Thx Elise.


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  3. Lena

    The recipe is amazing! Since the lemon adds freshness and aroma, instead of white wine I added muscat rose wine and it was great! I used cream and on top of the pasta in the serving plates I added bit of parmesan cheese. Parsley is a must, I wouldn’t leave it out since it enriches the dish. I must admit that this is my favorite smoked salmon recipe so far! (So good that I decided to write a review and I never do that) Enjoy.. ❤️


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  4. Graham

    This was amazing! Held off on the nuts, used parsley from the herb garden and added some giant pacific shrimp on the edge of the bowls. New summertime fave!


  5. Gilda

    Is a very good recipe. However, I did added the capers to the sauce after the wine and the lemon, not towards the end. Also I added a little bit more cream.
    Although I LOVE parsley, especially with Red Pasta, I totally recommend the dill for this particular white one! And definitely the Pine Nuts.
    As in terms of Pasta, in my opinion the best to use is fresh Tagliatelle… or Linguine.
    And don’t ruin it with Parmesan or any other cheese.


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