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Hot Smoked Salmon Spaghetti

Hot Smoked Salmon Spaghetti

with Crispy Broccoli

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Quick, comforting, and filled with fresh zesty flavours, our creamy smoked salmon spaghetti is the perfect recipe for cosy nights in. Garlic and red chilli are fried until soft and golden before being gently combined with smoked salmon, fresh lemon, chopped chives and crispy broccoli in a velvety crème fraîche sauce. Toss the sauce through the spaghetti and serve in deep bowls.

Preparation Time30 minutes
Difficulty levelLevel 2
serving amount
serving amount

1 unit(s)

Echalion Shallot

½ unit(s)


1 bunch(es)


1 unit(s)

Garlic Clove

½ unit(s)

Red Bullet Chilli

200 grams

Wheat Spaghetti


½ sachet

Vegetable Stock Powder


¾ pack(s)

Crème Fraîche


100 grams

Hot Smoked Salmon


½ unit(s)


Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional information
Energy (kJ)2799 kJ
Energy (kcal)669 kcal
Fat26.0 g
of which saturates10.0 g
Carbohydrate83 g
of which sugars10.0 g
Protein31 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Cutting board
Frying Pan

Put a large saucepan of water with a good pinch of salt on to boil for the pasta. Halve, peel and chop the shallot into roughly 1⁄2cm pieces. Cut the broccoli into small florets (little trees!). Roughly chop the chives. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then finely chop.


Add the spaghetti to your pan of boiling water and cook until 'al dente', 11 mins. tTIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once done, drain in a colander and return to the pan (off the heat). Toss with a little olive oil to stop it sticking together.


Whilst your pasta cooks, put a frying pan on medium-high heat with a drizzle of oil. Once hot, add the broccoli, a pinch of salt and a grind of pepper. Add a splash of water and pop a lid on the pan. Cook until tender, 3-4 mins, then remove the lid and continue frying until the broccoli is a little brown and crispy round the edges, 2-3 mins. Transfer to a plate and cover with foil to keep warm.


Pour another drizzle of oil into the pan (no need to wash it) and turn the heat down to medium. Add the shallot and cook until slightly softened, 4 mins. Then add the garlic and chilli and cook for 1 minute more. TIP: Some like it hot, but it’s fine if you’re not one of them – just add less chilli!


Add the stock powder to the pan along with the water (see ingredients for amount). Bring to the boil and stir to dissolve the stock powder. Simmer for 2 mins, then stir in the crème fraîche and salmon flakes. Add a good grind of pepper and bring to the boil again. Lower the heat and simmer until the salmon is piping hot, another 2 mins.


Squeeze in some lemon juice according to taste, sprinkle in the chives, then return the broccoli to the pan. Stir gently and take off the heat. Combine with the spaghetti and serve in bowls. Enjoy!