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Pasta not-quite Italian-style but nonetheless a superb dish to serve to your family and friends who love decadent dinners. For more OTT occasions, spoon a large dollop of salmon roe or red ‘caviar’ on top of each serving. And be a rebel, serve chilled neat vodka shots with this dish. Delish!

Creamy Smoked Salmon & Horseradish Pasta

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Recipe by Anna Muller Course: Main




  • 65 ml Flour

  • 65 ml Melted butter

  • 250 ml Milk

  • 250 ml Cream

  • 45 ml Finely chopped parsley

  • 45 – 65 ml Creamed horseradish (to taste)

  • 5 x 250 ml (5 cups) cooked and seasoned penne pasta

  • 150 – 250 g Smoked salmon fillets, sliced into strips

  • 65 – 90 ml Capers (optional)

  • 1 x Small can pink salmon, drained

  • Freshly-milled sea salt and black pepper

  • Some sprigs of tarragon, dill or fennel

  • To serve: grated lemon rind, lemon juice and grated pecorino cheese


  • Mix the flour and butter into a smooth paste and set aside. Heat the milk and cream and when it reaches boiling point, add nuggets of the butter-and-flour paste while whisking until the sauce is thick. 
  • Cook for a minute or so then add the parsley, horsedarish, the cooked pasta, smoked salmon pieces, capers and canned salmon. Stir then season to taste. 
  •  Serve with sprigs of fresh herbs, passing around a small bowl of lemon rind, lemon juice and grated pecorino cheese. It goes without saying that a simple green salad would be the correct side dish

Chef’s Hint

  • Some supermarkets sell packs of salmon off-cuts for much less than the slices. It is perfect for this dish as it gets mixed in with the sauce so nobody will notice that the slices aren’t transparently thin. And you can omit the canned salmon and up the quantity of smoked salmon if you like.

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