Smoked Salmon and Burrata Pappardelle

Smoked Salmon and Burrata Pappardelle

Inspired by the infamous Salmon and Cream Cheese bagel, this pasta has all the components to truly satisfy your tastebuds and get you craving it again and again. Sweet, salty, creamy and dreamy.

Serves: 2-3

Cooking time: 20 minutes


  • 1 Burrata
  • 120g of Smoked Salmon
  • 200g Creme Fraiche
  • 3 tsp Runny Honey
  • 2 tsp Dijon Mustard
  • Handful of Dill
  • 1 tsp Olive Oil
  • 350g fresh Pappardelle
  • Handful of Watercress
  • S&P


  1. Put some water on to boil to prepare for the pasta.
  2. Prepare the dressing by combining the honey and mustard in a small dish. Finely chop the dill and mix 1-2 tsp into the mustard mix. Season with a bit of salt and pepper and set aside.
  3. In a separate deep pan, add the creme fraiche and set it on medium heat.
  4. Once the water boils, add in the pasta and let it cook for 3-4 minutes.
  5. Mix 3/4 of the honey and mustard dressing into the creme fraiche.
  6. Begin slicing the salmon into varied-sized pieces and add half of it to the creme fraiche mixture.
  7. Once the pasta is done, drain it and add to the creme fraiche, along with 1 tbsp of pasta water. Toss the mixture until the pasta is well-coated.
  8. Distribute the pasta into two bowls, topping with the remaining salmon slices and a handful of watercress.
  9. Place the burrata on top of one bowl and gently cut it in half. This method ensures that you won't lose any of its creamy goodness.
  10. Transfer half of the cut burrata to the other bowl.
  11. Combine the olive oil with the leftover dressing, and drizzle it over the burrata on both bowls. Season with pepper.

Serving Note: Best enjoyed while listening to Maisie Peters and taking a moment to relax.

Smoked Salmon and Burrata Pappardelle

The Heartwarming Home of Comforting Recipes

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