Waitrose and Partners
Smoked salmon, lemon & pepper spaghetti

Smoked salmon, lemon & pepper spaghetti

Martyn Lee's recipe has a luxurious flavour without the spend; this recipe stretches a small amount of smoked salmon to great effect. The leftover Lemon & Pepper Crust is a handy storecupboard go-to for coating escalopes, binding meatballs, or scattering over gratins and grills.

3.5 out of 5 stars(4) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 300g Essential Spaghetti
  • 1 fish stock cube
  • 3 tbsp Essential Unsalted Butter
  • 1 tbsp Essential Plain Flour
  • 100g Essential Mild Smoked Salmon Pieces
  • 300g can Essential Garden Peas, drained
  • ½ tbsp Essential Vegetable Oil
  • 4 tbsp Cooks’ Ingredients Lemon & Pepper Crust


  1. Cook the pasta in boiling salted water according to pack instructions. Dissolve the stock cube in 120ml just-boiled water.

  2. In a medium saucepan, melt 1 tbsp butter over a medium heat and add the flour. Using a spatula, work it into a paste and gradually add the fish stock to make a slightly thickened sauce. Stir in the smoked salmon pieces and simmer for 1-2 minutes until cooked through, breaking up the pieces into smaller flakes. Stir in the peas.

  3. In a separate frying pan, melt the remaining butter with the vegetable oil until foaming, then add the lemon and pepper crust. Fry for 1-2 minutes, stirring, until golden, then remove from the heat.

  4. Drain the pasta, reserving a cup of cooking water. Add the spaghetti back to the pan with the salmon sauce and a little pasta water, then mix to a creamy sauce that clings to the spaghetti. Divide between 4 bowls and top with the crispy lemon crust.


Typical values per serving when made using specific products in recipe


1,947kJ/ 463kcals



Saturated Fat












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