Image of Smoked Salmon Linguine with Tarragon and Seaweed Cream Sauce

Smoked Salmon Linguine with Tarragon and Seaweed Cream Sauce

Created by SteveA

A delicious yet simple smoked salmon pasta dish with a tarragon and (optional) seaweed sauce. The seaweed, if you have it, gives a lovely extra seafood dimension to the dish raising it above the normal cream sauce.

2 people
Difficulty rating of
Prep time
5 minutes
Cook time
15 mins


  • 120g smoked salmon
  • 800g linguine
  • 2 finely chopped shallots
  • 100ml double cream
  • 5 cloves finely sliced garlic
  • 1 tblspn butter
  • 2 tblspn light olive oil or vegetable oil
  • to taste smoked sea salt
  • several good grinds pepper
  • 2 teaspoons dried ground sea lettuce seaweed (optional)
  • 2 teaspoons dried kombu seaweed flakes (optional)
  • 2 tblspns water
  • 90ml white wine
  • 2 teaspoons dried tarragon (use more if you have fresh)
  • half lemon juice

Recipe Method

Add the shallots and garlic to a sauce pan on a medium low heat with the butter and olive oil, and fry off for around 3-4 minutes until soft. Add the white wine, simmer until all the alcohol has burnt off (you can smell when this happens).

Next, add the cream, water, tarragon, pepper and kombu if you have it. Check the seasoning, and add smoked salt if required. Remember though that the smoked salmon will be naturally salty.

Cook the linguine as per the packet instructions till "a la dente" (usually around 9-10 minutes for dried pasta).

Once the sauce is up to heat, and the pasta cooked, add the smoked salmon at the last minute and mix into the sauce, then add the pasta. Cook for a minute on a low heat to heat through the salmon, then sprinkle with the sea lettuce seaweed (if you have it) and serve. Enjoy :-)

Review 5.0 / 5 from (1) review

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Reviews and Comments

  • Sophie 15/03/2017 Review Score: 5
    Fab. Added some peas to add some texture and greenery x

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