Salmon with lemon and cream pasta


Easy food. Guys like it.

The Corfiot came to stay with me for a few days and specifically requested I make him this dish. It’s actually a very quick easy meal so I gave him the recipe and now he can make it himself back in Corfu. If I make it in summer, I use spring onions and in winter I use leeks. I use penne rigate pasta but use your own favourite. I think this would be nice with tagliatelle.

For two

150 – 200g smoked salmon chopped into bite sized pieces

1 large leek sliced or 3-4 spring onions sliced

200 ml of single cream

1/2 a glass of white wine

juice of 1/2 lemon

a good glug EVO oil

a good handful of flat leaf parsley roughly chopped

a good grinding of black pepper to serve.


Add the oil to a heavy bottomed skillet over a low heat and gently saute the leeks or onions until softened. Add the wine and sizzle off until reduced to almost nothing. Add the salmon and cook for a few minutes. Do not overcook as it becomes hard and fragile. Stir and turn carefully and gently. Add cream. When its hot, add the lemon a drop at a time until the sauce has a nice lemon tang. Dont make too lemony as you want the other flavours to come through. Add parsley and your just cooked pasta to the pan. Serve with a good grind of black pepper and a nice crisp white such as the Greek Paranga by Kir Yianni. Or the Rose Petaloudes.



    1. my ex partner and still very good friend loves this… its pretty tasty… smoky, tangy and creamy. you could shove a few shrimp in there too… or use dill instead of parsley.



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