Salmon

Cream cheese, smoked salmon and smoked trout pasta sauce

Name: Cream cheese, smoked salmon and smoked trout pasta sauce recipe
Yield: 6
Ingredients: 250g cream cheese, softened; 100g smoked salmon, finely chopped; 140g hot smoked ocean trout or salmon, skin removed, flaked; Zest & juice of 1 lemon, plus extra wedges to serve; 1 bunch dill, leaves picked, chopped; 2 tbs baby capers; 1 tsp freshly ground black pepper; 400g spaghettini; Lemon wedges, to serve

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by Kirsten Jenkins

Aug 04, 2020

"You can use any kind of smoked salmon here – honey smoked or flavoured with black pepper." – Kirsten Jenkins

250g cream cheese, softened
100g smoked salmon, finely chopped
140g hot smoked ocean trout or salmon, skin removed, flaked
Zest & juice of 1 lemon, plus extra wedges to serve
1 bunch dill, leaves picked, chopped
2 tbs baby capers
1 tsp freshly ground black pepper
400g spaghettini
Lemon wedges, to serve

Method

1.

Combine all ingredients except the spaghettini in a large bowl and mix well to combine. Season with salt.
2.

Meanwhile, place a large saucepan three-quarters full of salted water over high heat and bring to the boil. Add the spaghettini and cook according to packet instructions. Drain the cooked pasta and reserve 1 cup (250ml) of pasta water.
3.

Add the pasta to the cream cheese mixture with 1/2 cup (125ml) reserved water and toss until the sauce becomes creamy and coats the pasta. Add more water to loosen if needed. Season to taste and serve with lemon wedges.