Pasta with Smoked Salmon or Trout

My family has access to a lake in the Icelandic wilderness. It is only accessible by 4x4 and then by foot. This lake is surrounded by mountains. There is no electricity nearby, no roads, no houses, no people. The only thing you hear in the vicinity are the sheep, the birds and the wind. Absolutely nothing else. Regularly my father and 3 brothers go up to the lake to fish trout. It is the best trout in the whole world and there probably is nothing that comes close to being as organic and wild as this beautiful trout. It is so good in quality my brothers often catch some in the afternonn, clean it and dip it in soy sauce for dinner...wilderness sashimi! They also often barbecue the trout by the lake, seasoning it with lemon juice, pepper and some salt. For them, this way of gathering dinner means happiness.

If you are not lucky enough to be able to catch your own trout or salmon, ask for wild salmon or trout at your fish monger's. It will be more expensive than farm reared fish but definitely worth it, for you and the environment!

An unusual combination perhaps, yet delightful

This recipe is:

  • Egg free
  • Nut free

Pasta with Smoked Salmon or Trout

Serves 3-4


  • 450 grams (15¾ oz) wild, skinless, smoked salmon or trout (it's best to buy the fish already scaled and trimmed of bones)
  • 1 onion, chopped finely
  • 1 small pepper (red), chopped fairly coarsely
  • 2 garlic cloves, chopped very finely
  • 20 grams (¾ oz) fresh parmesan, grated finely
  • 1 tablespoon coconut oil
  • 150 grams (5¼ oz) spelt pasta (Fusilli, Farfalle or Penne (spirals, bows or small tubes))
  • 100 millilitres (3½ fluid oz) single cream (lightest you can find) or light creme fraiche (without gelatin)
  • 100 millilitres (3½ fluid oz) semi-skimmed milk
  • ½ teaspoon thyme
  • ½ teaspoon coarsely ground pepper (black)


  1. Cut the salmon pieces into cubes (bite size pieces). Set aside.
  2. Peel the onion and chop finely.
  3. Cut the pepper in halves, scoop out the seeds and membranes and chop fairly coarsely.
  4. Peel the 2 garlic cloves and chop very finely.
  5. Grate the 20 grams parmesan finely.
  6. Heat a medium sauce pan with 1 tablespoon coconut oil.
  7. Add the onion and heat for 5 minutes.
  8. Add the garlic and pepper and heat for 5 minutes.
  9. Now pour the 100 millilitres light cream and 100 millilitres semi-skimmed milk into the saucepan and add the ½ teaspoon thyme and ½ teaspoon pepper as well.
  10. Turn the heat up, add the grated parmesan and let simmer for 5 minutes.
  11. Reduce the heat to low and add the salmon.
  12. Fill a small saucepan with water and bring to a boil (for cooking the pasta).
  13. If the sauce is too thick (difficult to stir), add a little more milk.
  14. Whilst the salmon is gently cooking (10-15 minutes), prepare the pasta.
  15. Cook the 150 grams pasta according to instructions on the packet. Drain the pasta and transfer to the other saucepan. Heat for a couple of minutes or until the pasta is hot enough to serve.
  16. Serve with some nice bread and more grated parmesan.


  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.   
  • If you are vegan you can use smoked tofu instead of the fish and you can use vegan alternatives instead of the dairy ingredients.