Smoked salmon pappardelle

I really love cooking with smoked salmon. To be honest, I was never a huge fan of smoked salmon until I realised you could cook with it! This is a really simple, super quick dish that would be a great weeknight dinner. If you can find fresh pappardelle where you are, by all means use it, but I could only find up to fettucini so I tried a Jamie trick of rolling lasagne sheets and cutting them to the right width. I would suggest not rolling it if the sheets have been frozen (as you might see in the photo, my sheets were a little bit brittle). After they cooked, they were great — besides tasting much more authentic, fresh pasta also takes much less time to cook which is always a bonus. Try to find brown mushrooms if you can – even chop up a portobello mushroom, as this dish can really use the earthy flavor that white button mushrooms don’t quite have. Of course, feel free to substitute the pappardelle with any pasta of your choice — penne, orecchiette would be great too.

Ingredients (for 4)
120g smoked salmon
150g brown mushrooms
One small onion (about 120g)
2 tbsp butter
500g fresh pasta (account for 110-130g per person)
300ml fresh heavy cream
A bunch of dill

Don’t make this recipe without: dill, mushroom

Put a pot of water on the boil for the pasta. Slice mushrooms and dice onions. Cut smoked salmon into 2-3cm pieces. Heat some olive oil in a pan and add the onions and sauté for a few minutes.

Add the mushrooms and butter. Take the pan off the heat and set aside.


Cut the fresh lasagne sheets into the desired thickness. Keep in mind that they do expand a little in cooking; I like to cut my pappardelle to about 1.5cm fresh, that way when they cook they are about 2cm wide. Make sure they are separated prior to cooking; I find that the wider the noodle, the more they like to stick together.


Cook the pasta for 3-5 minutes or according to the packet, but slightly undercook them as you continue to cook it in the pan. Turn your pan back on, and move the pasta over into the pan with tongs. If you are draining the pasta, make sure you reserve some of the water in the pot to adjust the sauce.


Add the smoked salmon, cream and small sprigs of dill to the pan along with the pasta. Add salt and pepper to taste, and adjust the thickness of the sauce using the reserved pasta water. The sauce should be slightly too runny as the pasta continues to absorb the sauce. Make sure the sauce is well seasoned; even though the smoked salmon is salty, the pappardelle needs the seasoning.


Serve with extra fresh dill on the pasta. This is a dish best eaten immediately!

Open printable recipe here