Hot smoked salmon pasta with creme fraiche
Flakes of hot smoked salmon through spaghetti with a lemony creamy sauce and sweet peas, ready in twenty minutes.
- Time20 min
- LevelEasy
- Costabout £1.52 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cook the spaghetti in boiling salted water for 10 minutes. Add the peas for the last 2 minutes. Keep a cupful of water, then drain.
10 min - 2
In the same pot, warm the oil and butter over a low heat.
- 3
Stir in the creme fraiche, lemon zest and juice, and pepper until just warm and smooth.
- 4
Return the spaghetti and peas, and toss, adding splashes of pasta water until the sauce is silky.
- 5
Fold in the salmon and half the dill very gently so it stays in big flakes.
- 6
Serve topped with parmesan and the rest of the dill.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.