By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
335 cal · 15 min
Hot-Smoked Salmon with Creamy Pasta and Pine Nuts
Recipe GLPRaceb01112e1c50
This elegant Nordic-inspired dish combines tender flaked hot-smoked salmon with silky cream sauce, finished with toasted pine nuts for a delightful crunch. The wine-infused sauce clings beautifully to trofie pasta, creating a restaurant-quality meal in just 15 minutes.
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Ingredients
600g trofie pasta
Salt for pasta water
100ml dry white wine
142ml double cream
2 tbsp grated Parmesan cheese
450g hot-smoked salmon, skin removed and flaked
85g toasted pine nuts
Black pepper to taste
Directions
Bring a large pot of salted water to a rolling boil and add the trofie pasta. Cook according to package directions until al dente, then drain and set aside.
While the pasta cooks, pour the white wine into a large frying pan and bring it to a boil over medium-high heat. Allow it to boil for 1 minute to reduce slightly.
Reduce the heat to medium and stir the double cream into the wine. Season generously with salt and black pepper, stirring until the sauce is smooth and well combined.
Add the drained pasta to the cream sauce and toss gently. Fold in the flaked hot-smoked salmon and grated Parmesan cheese, mixing carefully to avoid breaking up the salmon pieces.
Divide the creamy pasta among serving bowls and top each portion with a generous sprinkle of toasted pine nuts before serving.
Comments
The 15-minute claim ignores pasta cooking time (8–10 minutes alone), making the real prep closer to 20–22 minutes for a weeknight dish. Ingredient availability is solid across Charlotte chains, but hot-smoked salmon at $12–16 per package and pine nuts at $8–12 per small bag push the cost to roughly $5–6 per serving—pricey for cream pasta. The dish itself is straightforward, reheats decently, and works for six, but it demands quality salmon and fresh parmesan to justify the expense; budget grocery versions will taste thin and one-note. Watch the cream-to-pasta ratio; too much leaves it heavy, and overcooked salmon turns dry.
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