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Cream Cheese & Smoked Salmon Pasta

cream cheese and smoked salmon pasta



250g cream cheese, softened

100g cold smoked salmon, finely chopped

140g hot smoked salmon, skin removed, flaked

Zest & juice of 1 lemon, plus extra wedges to serve

½ bunch dill, leaves picked, chopped

½ bunch mixed soft herbs e.g. basil, mint, parsley

2 T baby capers

1 t freshly ground black pepper


400g spaghetti, fettuccine or tagliatelle

Lemon wedges, to serve



  1. Combine all ingredients except the pasta 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 pasta and cook according to packet instructions. Drain the cooked pasta and reserve 1 C (250ml) of pasta water.
  3. Add the pasta to the cream cheese mixture with ½ C (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.


Serves 6.

Recipe adapted from