Hot smoked salmon linguine is a simple yet elegant dish that brings together the rich, smoky flavor of salmon with a creamy, comforting sauce. This Mary Berry hot smoked salmon linguine recipe is perfect for a quick weeknight meal or a special dinner, offering a perfect balance of fresh ingredients and indulgent flavors. The combination of tender pasta, delicate smoked salmon, and a light cream sauce makes it both satisfying and effortless to prepare.
What sets this dish apart is its incredible depth of flavor despite its simplicity. The smokiness of the salmon infuses the entire dish, while fresh herbs and a hint of lemon brighten it up. Whether you’re looking for a speedy meal that still feels gourmet or a way to impress guests with minimal effort, this hot smoked salmon linguine is a must-try.
Recipe at a Glance
Here’s a quick breakdown of everything you need to know before making this recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
- Dietary Suitability: Pescatarian
Ingredients You’ll Need
To make this delicious hot smoked salmon linguine, gather the following ingredients:
- 300g linguine
- 200g hot smoked salmon, flaked
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200ml double cream
- 100ml white wine (optional)
- 1 lemon, zest and juice
- 1 tbsp olive oil
- 30g Parmesan, grated
- Handful of fresh parsley, chopped
- Salt and black pepper, to taste
Substitutes and Optional Ingredients
- Pasta: Swap linguine for spaghetti, tagliatelle, or even a gluten-free alternative.
- White wine: Can be omitted or replaced with a splash of vegetable stock.
- Dairy-free: Use coconut cream or a dairy-free alternative.
Equipment You’ll Need for Hot Smoked Salmon Linguine
You don’t need any special tools for this recipe, just a few kitchen essentials:
- Large pot (for boiling pasta)
- Large frying pan or skillet
- Wooden spoon or spatula
- Fine grater (for lemon zest and Parmesan)
How to Make Mary Berry’s Hot Smoked Salmon Linguine Step-by-Step
Time needed: 15 minutes
Follow these simple steps to create a creamy and flavorful smoked salmon pasta dish.
- Cook the pasta
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- Sauté the aromatics
Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until soft, about 3 minutes. Stir in the minced garlic and cook for another minute.
- Deglaze with white wine (Optional)
Pour in the white wine and let it simmer for a minute to reduce slightly.
- Add the cream and salmon
Stir in the double cream, then add the flaked smoked salmon. Season with salt, black pepper, and lemon zest.
- Combine with pasta
Add the drained pasta to the pan, tossing everything together. If needed, add a splash of reserved pasta water to loosen the sauce.
- Finish with Parmesan and parsley
Stir in the grated Parmesan and chopped parsley. Adjust seasoning and add a squeeze of lemon juice before serving.
Step-Specific Tips
- For a thicker sauce, let the cream simmer for an extra minute before adding the pasta.
- If the sauce is too thick, add reserved pasta water gradually until the desired consistency is reached.
- For an extra burst of freshness, garnish with more parsley and a few lemon wedges.
Nutrition Facts & Dietary Info
Each recipe serves 4, and each serving contains approximately:
| Nutrient | Amount per serving |
| Calories | 520 kcal |
| Protein | 28g |
| Carbohydrates | 55g |
| Fat | 22g |
| Saturated Fat | 10g |
| Fiber | 3g |
| Sodium | 450mg |
Dietary considerations: This dish is pescatarian-friendly. For a gluten-free version, simply swap the linguine for a gluten-free alternative.
Why This Recipe Is a Must-Try
- Quick and easy to make: With a total cook time of just 25 minutes, this dish is perfect for busy evenings.
- Rich yet fresh flavors: The smokiness of the salmon, the creaminess of the sauce, and the freshness of lemon create a well-balanced taste.
- Great for special occasions: Whether it’s a dinner party or a weeknight treat, this dish feels elegant without requiring much effort.
Pro Tips for Perfect Hot Smoked Salmon Linguine
- Don’t overcook the salmon: Since it’s already smoked, simply warming it in the sauce is enough to maintain its tender texture.
- Use fresh lemon juice: Bottled lemon juice lacks the brightness and freshness needed to balance the creaminess of the dish.
- Save pasta water: It’s the secret to a silky, well-emulsified sauce that clings beautifully to the pasta.
Fun Variations & Ingredient Swaps
- Make it spicy: Add red pepper flakes or a touch of cayenne for a little heat.
- Go green: Stir in a handful of baby spinach or peas for added color and nutrients.
- Try a different protein: Swap the smoked salmon for grilled shrimp or even cooked chicken for a twist.
Avoid These Common Mistakes
- Skipping the pasta water: Adding a little reserved pasta water helps create a smooth, well-blended sauce.
- Overcooking the pasta: Linguine should be cooked al dente so it holds up well in the creamy sauce.
- Adding salmon too early: Since it’s already cooked, adding it too soon can make it dry and tough.
How to Store & Serve Hot Smoked Salmon Linguine
Storing
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Freezing: This dish doesn’t freeze well due to the creamy sauce, which can separate upon reheating.
Serving
- Reheat gently: Warm leftovers over low heat, adding a splash of cream or milk to bring the sauce back to life.
- Pair with a side salad: A light green salad with a lemon vinaigrette complements the richness of the pasta.
Related Recipe: How to make Mary Berry Lasagne Recipe.
Mary Berry Hot Smoked Salmon Linguine FAQs
Can I use cold smoked salmon instead?
Cold smoked salmon has a much softer texture and won’t provide the same flaky bite. If using it, add it just before serving to avoid overcooking.
What’s the difference between hot and cold smoked salmon?
Hot smoked salmon is fully cooked with a firm, flaky texture, while cold smoked salmon is cured and has a silky, raw-like texture.
Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prepare the sauce ahead and refrigerate it. Reheat gently before tossing with fresh pasta.
Conclusion
Mary Berry hot smoked salmon linguine recipe is a delightful combination of smoky, creamy, and zesty flavors in one easy-to-make dish. Whether you’re cooking for a weeknight meal or entertaining guests, this recipe delivers gourmet results with minimal effort. Give it a try, and enjoy a restaurant-quality pasta dish right at home!