No ImageSmoked Salmon Pasta Salad

Did you make it? Rate it!

  1. Anna Jane

    I reduced the mayonnaise I added a couple of tablespoons of cream cheese and yogurt. I also opted for fresh dill it makes a lot of difference to me

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  2. Parie

    This is very good. Not to heavy on the mayonnaise and has a nice crunch from the celery and pepper. The only thing I did different was to use about 2 tablespoons of fresh dill instead of the drid. I will be making it again and I think it would be good for company or to take to a pot luck.

    xxxxxyyyyy

  3. Katherine

    My husband smokes and cans our Lake Michigan fresh caught salmon so I searched for your recipe. I also add a bit more mayo but also added some plain greek yogurt because our smoke salmon is dry. I also added chopped cucumbers from the garden and green onions from the garden and fresh dill from my garden. I also added some cherry tomatoes cut in half from the store. ; ) Thanks ! Great recipe!

  4. Mary

    Thanks for the info. I guess I’m just partial to only having my smoked salmon on bagels. I think I will stick with the poached type for salad; however, I like looking at these recipes because sometimes they give me some interesting combinations of herbs and spices to punch up the flavor a little. Thanks.

  5. Mary

    I have a question. I’ve made a dish like this also. Basically a pasta salad with salmon rather than tuna. Is the salmon “cooked” or just smoked?

    Most smoked salmon you buy is cured first, in a salt and sugar brine, and then cold smoked. It is not cooked, but the curing and smoking process inhibits bacterial growth. You should eat it as is, without additional cooking, and store it in the refrigerator. See the Wikipedia entry on smoked salmon. ~Elise

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