Smoked Salmon Rigatoni Pasta

Prep: 15 mins - Cooking: 20 mins

Serves: 4

This delicious rigatoni pasta dish showcases our tender, succulent smoked salmon fillets, creating a rich and flavourful combination that’s sure to satisfy. Ready in just 20 minutes, this creamy pasta is a perfect balance of textures and tastes, with the smooth, velvety sauce complementing the smoky depth of the salmon. The hearty rigatoni holds the sauce beautifully, while each bite delivers a burst of savoury goodness from the smoked fish. Whether enjoyed as a quick week night dinner or a special treat for a relaxed holiday meal, this dish offers a simple yet indulgent way to enjoy the rich flavour of smoked salmon in a comforting, easy-to-make pasta.

Ingredients

1. 200g Alfred Enderby Smoked Salmon, sliced into small pieces
2. 225g Pasta
3. 1 tbsp rapeseed oil
4. 3 tbsp butter
5. 2 cloves garlic, grated
6. 100ml chicken stock
7. 100ml white wine
8. ½ lemon juiced
9. 50ml double cream
10. 25g crème fraiche
11. 1 tsp fresh dill to serve

Salt and pepper to season...

How to Cook

1. Place the pasta into a large pan of boiling water, with 1tsp salt. Cook for 10-12 minutes, or as per the instructions on the packet.
2. In a large pan, melt the butter and add the oil on a medium heat. Add the garlic and cook for 30 seconds – 1 minute.
3. Add stock, wine, lemon and cook for 4-5 minutes until the liquid has reduced by half.
4. Add the cream and stir for 1 minute, before adding in the crème fraiche.
5. Remove the pan from the heat and add in the smoked salmon. Season with salt and pepper to taste.
6. Once the pasta has cooked, drain well and add the cooked pasta to the large saucepan. Mix together well, ensuring that the pasta is coated in the creamy sauce.

Sprinkle with dill and serve...

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