Hi Kim,
That’s such a great question! There are actually two different types of smoked salmon — hot smoked and cold smoked. The cold smoked versions are the silky, delicate styles like Nova Scotia or Scottish salmon that you mentioned. The one I used here is hot smoked salmon, which is smoked at a higher temperature so it’s fully cooked and flakier in texture.
I don’t smoke it myself — I buy it fresh from my local fish market, where they smoke it regularly. You might want to check with your local fish market to see if they have a hot smoked option too. This recipe has only been tested with hot smoked salmon, but if you try it with cold smoked, let us know how it turns out — we’d love to hear! You can definitely use it; just don’t cook it into the sauce. Add it right at the end, just before serving, so it stays silky and delicate.

Warm regards.kim 🌸

I’m so glad you made and loved the creamy smoked salmon pasta, Susan! It’s such a flavorful yet easy dinner, and I agree—it works beautifully for entertaining. I’m so happy the tips and storage suggestions were helpful. Thank you for taking the time to leave a review!