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.


Food & Styling by Paul Lowe | Photos by Colin Cooke

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Serves 2

You will need:
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
  1. Bring salted water to a boil in a large pot, add pasta, and cook till al dente.
  2. drain water and place the paste in a large bowl.
  3. Add olive oil, salmon, lemon zest, and dill.
  4. Mix gently and season with salt and pepper.
  5. Serve warm.

TIP:

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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.
Photography by

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