Hot-smoked salmon with creamy pasta and pine nuts

Here’s my Friday Feast for this week: a delicious smoked salmon pasta dish that is made within 15 minutes. It goes down great with a glass of Oyster Bay white wine. (A more affordable alternative to Oyster Bay is Freeman’s Bay wine from Aldi)


The recipe is courtesy of BBC Good Food :)


  • 600g trofie pasta (or Penne Pasta)
  • 100ml white wine
  • 142ml pot double cream
  • 2 tbsp grated Parmesan
  • 450g hot-smoked salmon, skin removed and flaked into chunks
  • 85g toasted pine nut
  • spinach/mixed leaves for a side salad
  • cucumber
  • garlic bread


  1. Cook the pasta in boiling salted water according to pack instructions. Meanwhile, bring the wine to the boil in a large frying pan, then simmer for 1 min. Reduce the heat, stir in the cream and season well.
  2. When the pasta is cooked, drain briefly and tip into the frying pan with the sauce. Add the Parmesan and flaked salmon pieces, and mix gently together. Pile into bowls, sprinkle with pine nuts and serve with the salad (greens and cucumber with an olive oil and lemon juice dressing) alongside.
  3. Pop some garlic bread in the oven and then you’re ready to dine!

Bon appétit!

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