Serves 4


  • 400 g conchiglie pasta shells
  • 280 g frozen baby peas
  • 1 small white onion, thinly sliced
  • 1 cucumber, thinly sliced
  • 400 g hot smoked salmon, flaked
  • ½ cup chervil leaves
  • 240 g creme fraiche
  • 2 tablespoons lemon juice


  1. Cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente, adding the peas in the final minute.
  2. Drain and refresh under cold water. Divide the pasta and peas between bowls and top with the onion, cucumber, salmon and chervil.
  3. Place the crème fraiche and lemon juice in a small bowl and whisk to combine. Top the pasta with the crème fraiche mixture to serve.

Recipe by Donna Hay and photo by William Weppem