Smoked Salmon & Trout Pasta

by Thea Miller

You can use any kind of hot smoked salmon here. Black Pepper flavor would work great! 


8 oz cream cheese, softened
4 oz Silver Moon Hot Smoked Salmon, skin removed, finely chopped
5 oz Silver Moon Hot Smoked Trout, skin removed, flaked (you can sub more hot smoked salmon here)
zest and juice of 1 lemon, plus extra wedges to serve
1 bunch dill, leaves picked, chopped, divided in 2
2 Tablespoons capers
1 teaspoon freshly ground black pepper
16 oz spaghetti, linguine or fettuccine, cooked, reserve 1 cup of cooking water for the sauce


Combine all ingredients (plus 1/2 the dill) except the spaghetti in a large bowl and mix well to combine. Season with salt.

Cook pasta according to package instructions. Drain the cooked pasta and reserve 1 cup of pasta water.

Add the pasta to the cream cheese mixture with 1/2 cup (125ml) reserved water and toss until the sauce becomes creamy and coats the pasta. Add more water to loosen if needed. Season to taste, garnish with reserved dill and serve with lemon wedges.