Salmon & Samphire Fusilli

Salmon & Samphire Fusilli


For pairing with Brusilli, a Spelt & Samphire Gose expertly brewed by Fell Brewery using the same incredible spelt.


Use the best seasonal veggies you can get your hands on for a beautifully fresh, summery dish.

The Kefir adds a slight creamy tang while keeping the dish light, but you can use Greek yoghurt or even creme fraiche instead.

Recipe inspired by the brilliant Ian Haste @hasteskitchen



180g  Northern Pasta Co. Fusilli

2 x Sustainably sourced Salmon fillets

Chilli Butter:
100g Butter softened
1 x Garlic Clove
1 x Red Chilli
Small handful of Parsley
Zest of 1/4 Lemon

2 x Shallots
2 x Garlic Cloves
60g Samphire
Half pack of Mangetout
Half pack of Fine Beans
1 x Yellow Courgette
1 x Lemon juice of
200ml Kefir
Small Handful of Basil finely chopped
Sprig of Mint finely chopped


Heat your oven to 180°C. Fill a large pan with well salted water and bring to the boil. Pop a saute pan on the hob.

Wash and chop all your veg. Slice your courgette in half lengthways, and then finely slice on the diagonal. Slice your beans and mangetout on the diagonal into cm pieces.

Make your chilli butter. Finely chop your chilli (seeds removed), parsley and grate over half your garlic and lemon. Mix in with your softened butter.

Lay your salmon on a baking tray lined with greaseproof and top with half the butter. Pop into your oven for approx. 15 minutes. We want to get it beautifully flakey.

Heat the rest of your butter in your saute pan on a medium-high heat. Peel and chop your shallots, roughly chop your garlic and add both to the pan.

Add your pasta to the boiling water and cook until al dente, according to the instructions.

Once the shallots soften, after 5 minutes or so, add in your samphire. Increase the pan to a high heat and add the rest of your veggies. We want these to keep a little crunch, so be sure not to over cook them.

Drain your pasta, reserving a cupful of the starchy water.

When the veggies are almost done lower the heat. Squeeze in half your lemon, season with a little bit of salt (the samphire brings a lot of salt) and lots of black pepper. Add your chopped basil & mint. Stir in your kefir and add some pasta water to loosen.

Toss in your Fusilli.

Take your salmon out of the oven, and break it up using a fork. Add these delicious flakes to your pasta and stir to combine. Taste…add more lemon, salt, black pepper, pasta water, as you need.

Serve with a garnish of parsley and a can of Brusilli.