In Norway, there's always a reason to add smoked fish to a recipe. I was surprised when I moved to New York, that adding smoked salmon to pasta wasn't an everyday occurrence. I love these classic Norwegian flavors of smoked fish, lemon, and dill.
1⁄2 lb pasta (I used spaghetti)
2 tablespoons olive oil
1⁄4 lb smoked salmon, shredded
grated lemon zest from 1 lemon
2 tablespoons chopped dill
salt & pepper, to taste
- Bring salted water to a boil in a large pot, add pasta, and cook till al dente.
- drain water and place the paste in a large bowl.
- Add olive oil, salmon, lemon zest, and dill.
- Mix gently and season with salt and pepper.
- Serve warm.
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