6 June 2021

Creamy Smoked Salmon Pasta


A favourite meal of mine has always been carbonara, but I also love salmon more than any other meat or fish, something I realised as I grew out of being a picky teen and into adulthood preferring the finer foods in life that my bank balance definitely can't afford. It's safe to say, as I've grown older and now, living with my partner, we eat very well in this household and our waistlines can tell! 

This particularly creamy recipe I've been adapting for many years now, and is one I fondly remember creating my first ever version of, with a sachet of Schwartz carbonara mix, some milk and a packet of raw smoked salmon. 

Since then, my culinary skills have grown. We bake smoked salmon now, make the sauce from scratch and pack a punch of flavour with plenty of salt and pepper. Today I'm sharing my perfected creamy pasta with you! I hope you enjoy this comforting Spring dish just as much as I do...

(this recipe serves 2 people)


100g chestnut mushrooms

2 garlic cloves

50g butter

50g plain flour

300ml milk



x2 Smoked salmon fillets

190g spaghetti or linguine

40g cheddar cheese

Olive oil

Salt and pepper


  1. Line a baking tray with greaseproof paper or tin foil. Add your salmon fillets to the tray skin side up and rub a pinch of salt into the skin.
  2. Boil a kettle and add your pasta to a pan. Cook for 12 minutes.
  3. Chop your garlic and chestnut mushrooms. In a separate pan drizzle your olive oil and add the garlic. Once aromatic add your mushrooms and cook on a medium heat.
  4. Place your salmon into the oven at approx 180 for roughly 10 minutes.
  5. Once your mushrooms are a golden colour, remove them from the pan and add the butter. Once melted quickly mix in your flour to create a roux. Cook gently for 2 minutes. 
  6. Add your milk to the roux and stir until a smooth white sauce is formed. 
  7. Add your mushrooms in to the sauce alongside a generous pinch of parsley, oregano, salt, pepper and cheddar.
  8. Drain your pasta and stir into the white sauce. Cook on low for 2 minutes.
  9. Remove your salmon from the oven. 
  10. Serve and garnish with a further sprinkling of parsley.

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