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Smoked Salmon Dill Cream Linguine




1x 375g Packet Pangkarra Linguine

250g (roughly chopped) Smoked Salmon

1 Bunch (sliced) Spring Onion

2 Garlic Cloves (crushed)

300ml Crème Fraiche

½ Cup White Wine

1 Bunch  Dill (finely chopped)

1 Teaspoon Ground Black Pepper

Pinch of salt




Bring a pot of water to the boil with a pinch of salt. Add the Pangkarra linguine to the pot and cook for 5 – 8 minutes until al dente.

While the pasta is cooking, heat a saucepan over a medium-high heat and add oil. Add the spring onion and garlic followed by the white wine. Allow the wine to reduce slightly to cook off the alcohol.

Decrease the heat to medium-low and add the crème fraiche and pepper. Once the crème fraiche has heated up add the smoked salmon and combine.

Using tongs remove the linguine from the water and stir through the sauce. Add the dill to the sauce and combine. Serve the pasta with a little extra dill sprinkled on top.

For a more decadent and visual topping, add some seaweed and salmon caviar.


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