Cold smoked Atlantic salmon, naturally wood smoked and slightly salted for a delicate, smokey flavour. 225 g

Try our featured recipe for this product:

Smoked Salmon Pasta


  • 1 Pound spaghetti

  • 1/2 Red onion, chopped

  • 2 Garlic cloves, minced

  • 1/4 Cup wine

  • 3/4 Cup heavy cream

  • Juice of 1/2 lemon

  • Freshly ground black pepper

  • 1/2 Pound smoked salmon, cut into bite-size pieces

  • 1/4 Cup capers, drained

  • 2 Tablespoons freshly chopped dill, plus more for garnish

  • Kosher Salt


  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving ½ cup pasta water, and return to pot.
  2. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add wine and cook until almost completely reduced, 5 minutes. Add heavy cream and lemon juice and cook until thickened, another 5 minutes. Season with salt and pepper.
  3. Add salmon, capers, and dill and cook until salmon is warmed through, 2 minutes, then toss sauce and pasta together. Add ¼ cup pasta water if the sauce is too thick. Garnish with more dill to serve.