Fettucine with hot-smoked salmon

Cooking Time:15 minutes
Prep Time:15 minutes


  • 1 lemon, zested
  • 1 clove garlic
  • 25 g dill, chopped
  • 1/2 cup creme fraiche
  • 1 cup vegetable stock
  • fresh dill sprigs, for sprinkling
  • 100 g soft goat's cheese (chevin), crumbled
  • 120 g Hot-smoked salmon with pepper, mustard seeds & dill
  • 250 g fresh fettucine, cooked al dente
  • 1 T olive oil
  • 170 g thin asparagus, trimmed and choped

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions


  • 170 g thin asparagus, trimmed and chopped
  • 1 T olive oil
  • 250 g fresh fettucine, cooked al dente
  • 120 g hot-smoked pepper, mustard and dill salmon flakes
  • 100 g soft goat’s cheese (chevin), crumbled
  • Sea salt and freshly ground black pepper, to taste
  • Fresh dill sprigs, for sprinkling

For the sauce:

  • 1 cup vegetable stock
  • 1/2 cup crème fraîche
  • 25 g dill, chopped
  • 1 clove garlic, crushed
  • 1 lemon, zested


  1. Stir-fry the asparagus in the olive oil until just cooked and bright green. Set aside.
  2. Mix the sauce with the drained pasta (reserve some of the pasta water). Add the salmon, asparagus and goat’s cheese. Season to taste.
  3. If necessary, loosen with a little pasta water. Serve immediately sprinkled with dill.
  4. To make the sauce, blend the stock, crème fraîche, dill, garlic and lemon zest, then transfer to a saucepan and gently simmer for a few minutes until warm.