Yorkshire Pasta Seafood & Cheese Bake

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 4     Prep: 30mins   Cooking: 25mins

Staal products in this recipe

Oak Roast salmon portions

Oak Roast Salmon Portions

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300g of 04 Tortiglioni Yorkshire Pasta
170g Staal Smokehouse Oak Roast Salmon – flaked
250g skinless, boneless cod fillet
165g raw king prawns
2 tbsp Yorkshire Rapeseed Oil with Garlic
Pinch of salt

3 tbsp Yorkshire Rapeseed Oil with Garlic
50g plain flour
500ml milk
250g cheese, grated (we used 125g each of a vintage Red Leicester and a Mature Cheddar)
Pinch of salt and freshly ground pepper

3 slices wholemeal or seeded bread
Good drizzle of Yorkshire Rapeseed Oil
Small handful of fresh dill
Pinch of salt and freshly ground pepper


  1. Preheat your oven to 200C / 180C Fan / Gas Mark 6.
  2. Cook the pasta: in a pan of boiling water, cook the Yorkshire Pasta Tortiglioni until it’s a firm ‘al dente’ texture. 
  3. Steam the cod fillet: place the cod on a microwaveable plate and cover loosely with plastic wrap, then microwave on high for 3-5 minutes. Once cooked it should flake easily and lose any translucency. Flake into large pieces and set aside.
  4. Fry the king prawns: heat 2 tbsps of Yorkshire Rapeseed Oil’s Garlic Oil in a frying pan over a high heat and then fry the prawns for 2 minutes, along with a little seasoning. Once cooked, set the prawns aside and keep the juices from cooking.
  5. Make the cheese sauce: pour the cooking juices from the prawns into a saucepan with 3 tbsps of Garlic Oil. Heat gently on a medium hob. Add the plain flour and stir continuously until a paste forms then cook for 1-2 minutes. Gradually add the milk, and whisk in between each addition until the sauce is thickened. Remove from the heat. Stir the cheese into the sauce and then season to taste.
  6. Make the breadcrumbs: roughly tear the bread and blitz for a few seconds in a food processor. Add the dill, a good drizzle of Yorkshire Rapeseed Oil, a little salt and pepper and then blitz again until you have rough breadcrumbs.
  7. Mix together: pour the cheese sauce over the cooked pasta and add the cooked fish, flaked Staal Smokehouse Oak Roast Salmon and prawns. Mix gently until everything is combined.
  8. Assemble the dish: spread evenly into a large dish, sprinkle with the breadcrumbs and bake in the oven for 25 minutes or until the topping is lightly browned and crisp.
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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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