This blog post needed a serious photographic update! It was one of my early blog posts, but it’s still a favourite! I’ve cooked it again to take new photos, but this creamy salmon pasta is a weekday mainstay at our place, even the child who can’t stand rocket now enjoys it!
Here is the original post: You know those meals that you ate pre-kids? Well, this was one of our favourites. I started making this creamy salmon pasta when we lived in London because it was quick and easy and when I was returning from work late (or it always seemed late because it was dark) I had no desire to cook dinner.
For this version of the recipe I’ve used smoked salmon. Don’t scrimp on the rocket or the dill, they are the flavour infusers in the recipe and most definitely don’t add parmesan cheese!
In the interests of keeping it real: you need to know that Miss 4 had a major meltdown about this pasta and basically refused to eat it. That isn’t to say that she didn’t like it…because she did try some and ate about 6 mouthfuls. But I think she was overtired and over it by the time we had dinner- a situation that never really lends itself to new foods. Master 2 on the other hand, made crafty work of eating out all the pasta, avoiding all green stuff and managing to retrieve all the salmon from the bowl. It was a very impressive display of eating prowess.
This pasta is so quick to get ready, it really only takes the pasta cooking time plus 5 minutes to stir through!
Do you really feed your kids smoked salmon?
Yes! It’s delicious, they enjoy it and when you’re making this pasta- it’s relatively cheap. They would it eat straight out of the pack if I let them.
Can we freeze this?
Unfortunately no! It’s one of the few things on the blog that you can’t freeze. The rocket and dill which are both fresh and delicious won’t freeze well and the creme fraiche will curdle when you reheat.
This is such a quick meal to make though, that it doesn’t really matter!