Hot smoked salmon & dill spaghetti

A healthy pasta dish with hot smoked salmon and dill – just five ingredients needed and ready in 30 mins

  • Ready in about 30 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 470
  • fat 10g
  • saturates 4g
  • carbs 77g
  • sugars 0g
  • fibre 4g
  • protein 24g
  • salt 1.85g


  • 150-160g pack hot smoked salmon
  • 400g good-quality dried spaghetti
  • 100g frozen petits pois
  • a small bunch fresh dill (a supermarket packet is about right)
  • 3 tbsp (rounded) crème fraîche


  1. First prepare the salmon. Flake the salmon into mouthful-sized chunks in a bowl. Bring a large pan of generously salted water to the boil.

  2. Cook the pasta. Feed the spaghetti into the pan, give it a stir, then cook at a rolling boil, stirring occasionally to keep the strands separate, until the pasta is just tender but with a bite. Check the cooking time on the pack, as it does vary. When the pasta is almost done, throw in the peas.

  3. Finish the dish: remove any tough stalks from the dill, then chop the fronds fairly roughly. Reserve about 4 tablespoons of the pasta water, then drain the pasta and peas and return them to the pan with the reserved water. Set over a very low heat, then toss in the salmon, dill, crème fraîche, salt and plenty of freshly ground black pepper. Toss everything together lightly and heat through briefly, then serve.

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