Creamy Huon Smoked Salmon and Pea Rigatoni


  • 200g Huon Premium Cold Smoked Salmon, cut into rough slices about 1 cm thick
  • 400g rigatoni
  • 1 Tbsp olive oil
  • 2-3 cloves garlic, finely chopped
  • 400ml crème fraiche
  • 1 lemon zest
  • 2 Tbsp capers
  • 1 cup frozen baby peas
  • handful of chopped dill to serve


  1. 1
    Cook pasta in a pot of boiling salted water according to package instructions. Drain and reserve a half cup of pasta water.
  2. 2
    While the pasta is cooking, gently heat the olive oil in a large fry pan, add the garlic and cook briefly over a very low heat for 10-20 seconds. Keeping the heat on low, add créme fraiche, lemon zest, capers, and peas, and gently heat through to create a creamy sauce.
  3. 3
    Add smoked salmon and drained pasta. Gently toss to combine. Add some of the reserved pasta water if needed for a nice creamy consistency. Season with black pepper and salt.
  4. 4
    Served sprinkled with chopped dill and serve at once.