{"id":764,"date":"2026-04-25T13:54:54","date_gmt":"2026-04-25T13:54:54","guid":{"rendered":"http:\/\/www.cherrywillingham.org.uk\/index.php\/2026\/04\/25\/smoked-salmon-pasta-so-delicious\/"},"modified":"2026-04-25T13:54:54","modified_gmt":"2026-04-25T13:54:54","slug":"smoked-salmon-pasta-so-delicious","status":"publish","type":"post","link":"http:\/\/www.cherrywillingham.org.uk\/index.php\/2026\/04\/25\/smoked-salmon-pasta-so-delicious\/","title":{"rendered":"Smoked Salmon Pasta (so delicious!)"},"content":{"rendered":"

This creamy smoked salmon pasta is rich, silky and ridiculously easy to make. A quick, comforting dinner that tastes way fancier than it is.<\/strong><\/p>\n

And that’s what makes this specific recipe so special – it’s perfect for a quick and easy meal, but also ‘fancy’ enough for company or date night. All with minimal effort and simple ingredients. Follow me…<\/p>\n

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Pasta with Smoked Salmon<\/h2>\n

I really wanted to develop a sauce that classically partners with the salmon. As such, the base of the sauce actually uses cream cheese<\/strong>. Alongside some lemon<\/strong> and chives<\/strong>, this gives a nod to that classic flavour profile that is in a Smoked Salmon & Cream Cheese Bagel<\/a>.<\/p>\n

Flavour boosters<\/h3>\n

The base of the sauce is onion<\/strong> and shallots<\/strong> fried in butter<\/strong>. Because, quite frankly, that is the most delicious flavour base for so many creamy pasta sauces. Chicken stock<\/strong> is used for the base of the sauce to combine with the cream cheese. I also love a dash of Dijon mustard<\/strong>, which adds some complexity to the sauce (you don’t taste it, but it does a magnificent job in the background).<\/p>\n

Smoked Salmon<\/h3>\n

The salmon is obviously very delicate, so you don’t want to add it to the pasta too soon and definitely don’t want to simmer it in the sauce. As such, I recommend making the sauce, tossing in the pasta, and only when you’ve got the perfect consistency should you gently toss through the smoked salmon.<\/p>\n

Process shots: fry shallots in butter (photo 1), fry pepper, garlic and lemon zest (photo 2), stir in stock and cream cheese (photo 3), stir in mustard, lemon juice and chives (photo 4), toss in pasta (photo 5), toss in salmon (photo 6).<\/em><\/p>\n

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Recipe Tip<\/h2>\n

When you add the pasta, I recommend using tongs to add it straight from the pot. This way, you can use the excess pasta water that comes with it to thin out the sauce. The starch will help emulsify the sauce too. You’re then left with a pot of pasta water to use if you need even more to thin out the sauce as you toss the pasta.<\/p>\n<\/p><\/div>\n

How to serve Smoked Salmon Pasta<\/h2>\n

The sauce will thicken pretty quickly, so just keep that in mind when you’re plating up. From there, I like a couple of garnishes:<\/p>\n