Creamy Lemon & Pepper smoked salmon spaghetti

Serves 4


  • 2 x 100g packs of Marks & Spencer Lemon & Pepper Oak Smoked Salmon, roughly torn
  • 350g spaghetti
  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • 5 tbsp crème fraiche
  • 2 tbsp grated parmesan
  • 30g fresh chive, finely chopped
  • Rocket, to garnish


  1. Cook the spaghetti and reserve the water once done.
  2. Heat the oil in a large frying pan and cook the garlic over a medium heat until softened.
  3. Add the crème fraiche, parmesan and 2 ladles of the pasta cooking water and simmer for 1 minute.
  4. Add the spaghetti and stir well. Cook until the sauce is creamy and coats the pasta. 
  5. Add the smoked salmon and chives. Season to taste with salt and freshly ground black pepper. 
  6. Garnish with rocket and serve with crusty bread.