Smoked Salmon, Crème Fraiche and Dill Conchiglie Rigate Yorkshire Pasta

A fabulous collaboration between The Yorkshire Pasta Company and Yorkshire Rapeseed Oil, using our delicious Oak Roast Salmon.
Pasta and seafood – what’s not to love?!

Serves 2     Prep: 20mins

Staal products in this recipe

Oak Roast salmon portions

Oak Roast Salmon Portions

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150g of Yorkshire Pasta No.3 Conchiglie Rigate
1 Oak Smoked Salmon Fillet
1 shallot, finely chopped
100ml white wine
Crème fraiche
1/4 of a lemon zested and juiced
Small bunch dill
Cracked black pepper


  1. Cook the pasta to packet instructions and drain, reserving half a cup of cooking liquid.  
  2. In a shallow pan, gently soften the onion for 5 minutes until translucent
  3. Pour in the wine and simmer until reduced by half.
  4. At a gentle simmer, add the lemon juice, crème fraiche and chopped dill. Stir to combine.
  5. Add the drained pasta into the sauce using a little of the reserved liquid to combine.
  6. Break up the smoked salmon fillet and toss through the pasta, taking care to keep the flakes at a nice size.
  7. Finish with a flurry of lemon zest and a generous grinding of pepper to serve. Enjoy! 
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About Staal Smokehouse

In 2007, my wife Georgina and I made the move from the south of England to Georgina’s family farm in East Yorkshire, with a view to setting up a small cottage industry ‘The Dream’ was to set up a business that encompassed our passion for food whilst adding diversity to the existing farming

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