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

INGREDIENTS

• 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

DIRECTIONS

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.