Creamy salmon and rocket pasta

Smoked salmon cream cheese takes all the fuss and expense out of the equation. But if you’re feeling especially decadent, stir in a handful of sliced smoked salmon strips (about 100g) at the end of cooking.

Serves: 2


300g pasta of your choice
200g smoked salmon cream cheese
1/4 cup (60ml) milk
very thinly sliced peel of 1/2 lemon
juice of 1/2 (about 2T) a lemon
1T (15ml) chives or dill, snipped with scissors
about 1/2 cup tighly packed well washed and torn rocket leaves
sea salt and milled pepper


Cook the pasta according to the packet instructions. While it is cooking, gently heat the cream cheese, milk, lemon peel and lemon juice, stirring constantly, to form a creamy sauce. Add the herbs and rocket, and stir to wilt. Drain the pasta and stir in the sauce. Season well and serve immediately.

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