Smoked Salmon Pasta

I’m totally in love with this Smoked Salmon Pasta! It’s a crazy easy pasta dish to make and SO GOOD! The smoked salmon adds an incredible amount of flavor to the dish and is truly the star ingredient here.

We top our pasta off with lumpfish roe because the little briny balls add a really nice pop of brightness to the smoked salmon pasta, without overpowering it (or breaking the bank!). You can definitely get fancy and add a couple spoonfuls of caviar instead if you prefer or if you’re serving this dish up for a special occasion!

How to Make Smoked Salmon Pasta

Ingredients

Process

1. In a large skillet add cream and place over medium heat. Bring cream to a simmer and add shallot and garlic. Reduce cream by ⅓, and stir in shredded Parmesan.
2. Stir in smoked salmon, ½ of the lemon zest and pasta water. Lightly season with salt and pepper and simmer for an additional minute.

3. Add pasta and toss together until well coated.
4. Divide pasta among plates or shallow bowls and top with remaining lemon zest and roe/caviar, if using.

Difference Between Cold Smoked Salmon and Hot Smoked Salmon

Both cold smoked salmon and hot smoked salmon are infused with a delicious smoky flavor, but there’s a major difference between the two types. Cold smoked salmon is smoked in a way that does not raise the temperature of the salmon, technically keeping the salmon raw, while hot smoked salmon is cooked as well as smoked.

We use cold smoked salmon in this recipe because we like the saltier flavor (especially how it complements the rich cream sauce base) and the more delicate texture.

Fish Roe vs Caviar?

Fish roe is a name for fully ripe, unfertilized fish eggs. Caviar is specifically fish eggs from the (Acipenseridae) sturgeon family that have been cured. Technically all caviar is considered fish roe, but not all roe is caviar. Roe is also a term for other marine life eggs such as lobster, shrimp and scallops.

The taste is also slightly different. While both have a briny flavor, roe has a slight sweetness to it. Caviar tends to be more salty (salt levels depends on the length of time it was cured).

Variations

• If you’re looking for a lighter sauce, you can substitute half&half for the heavy cream.
• For a non-dairy alternative you can use cashew cream or coconut cream (but know that the coconut cream will change the flavor profile of the dish with a coconut flavor).
• You can use hot smoked salmon instead of cold smoked salmon, but the texture will be slightly different. The hot smoked salmon will result in firmer bits of salmon throughout the pasta.

Storing Leftovers and Reheating Instructions

Storing Leftovers

Store leftovers in an airtight container, in the refrigerator. Store for up to 1 day if the roe/caviar has been added to the dish OR up to 2 days if the pasta does not contain any roe/caviar.

Reheating

To reheat the smoked salmon pasta, transfer the pasta to a pan with 1/4 cup of cream, half¶half or whole milk. Cook pasta over medium-low heat until heated through and added dairy has slightly thickened (a few minutes). Stir in more zest (optional) and serve.

Can this Dish Be Made Ahead of Time?

We do not recommend making this dish ahead of time for maximum freshness.

The only thing that can be made/prepped ahead of time is cooking the pasta. The pasta can be cooked and stored (along with the reserved pasta water), in airtight containers in the refrigerator for up to 2 days.

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