If you’re looking for a creamy smoked salmon pasta dish that’s a little bit different, Smokin’ Brothers have the perfect one for you. This recipe is a fresh, elegant twist on a classic comfort dish. With a rich cream cheese sauce, this linguine is bound to satisfy a winter craving. If you’re looking to impress though, or if you want something with a little more personality, this pasta is topped with a bright mix of lemon, herbs and pistachios to elevate the flavour and cut through the cream.
At the heart of this recipe is a gremolata-inspired topping. Traditionally, gremolata is an Italian condiment made from parsley, garlic and lemon zest, most famously served with osso buco, where it adds freshness and contrast to rich, slow-cooked meat. Its role is always the same: to lift, brighten and finish a dish. For a deeper look at its history and classic uses, Serious Eats has a great article exploring it in more detail. In this recipe, the garlic is swapped out for finely chopped pistachios. While maintaining the citrusy freshness, this adds a gentle nuttiness and a satisfying crunch which balances out the creamy pasta.
Using a high-quality salmon like Smokin’ Brothers means the fish is delicately smoked, clean and well balanced, and it is better for the environment than lower-quality alternatives. This is the kind of pasta that feels perfect for winter but is light enough to hint that spring is just around the corner. Ready in around 30 minutes and made without heavy cream, it’s an easy go-to weeknight pasta that still feels impressive and a little bit special.
Ingredients (Serves 4)
- 200g Smokin’ Brothers Salmon
- 400g linguine
- 200g cream cheese
- Small bunch fresh parsley, finely chopped
- 30g pistachios, roughly chopped
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- Salt, to taste
- Reserved pasta water
Method
1. To prepare the pistachio gremolata, finely chop the pistachios and parsley. In a small bowl, combine them in a bowl with olive oil, lemon juice, and a pinch of salt. Mix well and set aside.
2. For the linguini, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
3. While the pasta cooks, Chop the smoked salmon and fold in only half of it into the sauce. Keep the remaining half as a topping, so it stays “raw” and creates a subtle contrast in texture. Zest the lemon if you haven’t already.
4. Once the pasta is cooked, reserve about 1 cup of pasta water and drain the rest.
5. Return the drained pasta to the pot over low heat. Add the cream cheese and a splash of reserved pasta water, stirring until smooth and creamy. Fold in the chopped smoked salmon and lemon zest. Add more pasta water as needed to loosen the sauce and create a silky texture.
5. To assemble, divide the pasta between bowls and spoon over the pistachio gremolata and top with a few extra pieces of smoked salmon.
6. Serve immediately with an extra squeeze of lemon if desired.
If you’re ready to get cooking, explore our range of smoked salmon here.