Smoked Salmon, Crème Fraiche and Dill Conchiglie Rigate Yorkshire Pasta


This is a beautifully light dish that can be enjoyed as a tasty lunch or as a decadent supper. Simply double up the sauce for the later.

The citrus helps lift the salmon in this simple creamy dish that is complimented so well by the dill.

A classic combination and a match in heaven with our scrumptious British pasta shells.  

Serves 2. 


  • 150g of Yorkshire Pasta No.3 Conchiglie Rigate
  •  2 Hot Smoked Salmon Fillets
  • 1 shallot, finely chopped
  • 100ml white wine
  • Crème fraiche
  • 1/4 of a lemon zested and juiced
  • Small bunch Dill
  • Cracked Black Pepper

Step by Step Instructions

Step 1

Cook the pasta to packet instruction and drain, reserving half a cup of cooking liquid.  


Step 2

In a shallow pan, gently soften the onion for 5 minutes until translucent.

Step 3

Pour in the wine and simmer until reduced by half.


Step 4

At a gentle simmer, add the lemon juice, crème fraiche and chopped dill. Stir to combine.

Step 5

Add the drained pasta into the sauce using a little of the reserved liquid to combine.

Step 6

Break up the smoked salmon fillets and toss through the pasta, taking care to keep the flakes at a nice size.

Step 7

Finish with a flurry of lemon zest and a generous grinding of pepper to serve. Enjoy!