Canned salmon pasta in a creamy creme fraiche sauce with cornichons, fresh dill and a squeeze of lemon, a delicious, quick and easy meal.
When I say quick, this dish can comfortably go from your store cupboard to your table in under 20 minutes!
Tinned Salmon Pasta
I love fish-based pasta dishes, and this canned salmon linguine recipe sits as a counterpoint to dishes like my fresh salmon and pea pasta and tomato and salmon pasta recipes.
Canned fish is glorious; it is marginally more affordable than fresh fish, particularly the good stuff. However, it can sit in the cupboard for months, even years, ready for a quick meal at the drop of a hat.
I went through a phase of turning my nose up at tinned fish.
But playing around with dishes like canned mackerel fishcakes and tuna and tomato pasta really changed my mind.
Now I always have a few tins in the cupboard ready for dinner at the drop of a hat.
Aside from the fresh dill and crème fraiche, which also star in my ham and mushroom tagliatelle and spinach and mushroom pasta recipes, I always have all of the ingredients in the cupboard, so minimal shopping is needed.
It is delicious and creamy, but the genius addition, even if I say so myself, of cornichons helps cut through the richness of both the fish and creme fraiche.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, of course! Fettuccini, tagliatelle and pappardelle all work really well.
However, other shapes like orecchiette, farfalle and even conchiglie are good also. I would avoid tubes like rigatoni or penne, though, because the fish really can't get into them.
Can I use fresh salmon?
For me, fresh salmon does not work in this recipe. Neither the texture nor the flavour is quite right.
Can I use dried dill?
Yes, although I would avoid garnishing the dish with dried dill! I would use 1-2 teaspoons in this recipe.
If you want to use dried, then add it just before you pour over the fish stock and stage 8.
Can I use something other than crème fraiche?
A question asked by my US-based readers, because crème fraiche is not as readily available as it is in Europe.
You could use either sour cream or heavy cream. Sour cream is typically around 20% fat, so it has a higher risk of curdling than crème fraiche.
Can I make this in advance?
I wouldn't cook and reheat this dish; it really is far from its best when you do this.
Serving Suggestions
Dishes like this canned salmon pasta recipe are one-dish meals for me.
That does not stop me from squeezing a little something in on the side, though!
Usually, that would take the form of some simple garlic bread.
Although I'm also rather partial to serving it with a little warmed focaccia or ciabatta to mop up any sauce left on the plate!
Equipment Used
I usually do not recommend specifically branded equipment unless I think that it is essential for the recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Medium frying pan (25cm or 10").
- A 20cm or 8" saucepan for boiling pasta.
- Sharp kitchen knife.
- Chopping board.
- Colander or sieve.
- A combination of weighing scales and or measuring cups and spoons.
Canned Salmon Pasta Recipe
Ingredients
- 175 g Linguini 6 oz
- 215 g Tin of Red Salmon 7oz
- 50 g Cornichons ⅓ Cup
- 1 Small Echalion or Banana Shallot 35g
- 75 ml Fish Stock ⅓ Cup
- 75 g Creme Fraiche ¼ Cup
- 1 teaspoon Lemon Juice
- 20 g Fresh Dill ⅓ Cup
- ¼ teaspoon Salt Plus extra for boiling pasta
- 1 tablespoon Olive Oil
Instructions
- Pick any bones from the tinned salmon and flake the fish.
- Cut the cornichons into 5mm (¼") lengths.
- Cut the shallot in half, peel it and dice it as finely as you can.
- Chop the dill as finely as you can.
- Bring a 20cm or 8" pan of well-salted water (I use 1½ teaspoons in a pan this size) to a rolling boil and then cook the pasta for a minute less than it says on the packet.
- Heat the olive oil in a small-medium (24 cm) frying pan over a medium-low heat. Add the diced shallot to the olive oil and sweat gently for 2-3 minutes without colouring.
- Pour the fish stock over the shallots and simmer for 2 minutes.
- Add the crème fraiche, tinned salmon, cornichons, lemon juice, and salt and cook gently until the pasta is ready, which should be another 2-3 minutes.
- Drain the pasta, reserving a little of the pasta cooking water, and add the pasta to the sauce along with most of the dill (reserve a little for garnish).
- Stir the pasta to coat, adding just enough of the reserved cooking water to create a nice coating for the pasta, then serve.
