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Celery Root Smoked Whitefish Linguine

Celery Root Smoked Whitefish Linguine
A delicious, fresh and easy-to-assemble pasta using only 8 ingredients, including Seed to Surf’s Celery Root Smoked Whitefish.





4 people

20 minutes

  • 4 tablespoons olive oil
  • 3 large shallots, chopped
  • 3-4 cloves of finely chopped garlic
  • ~30 cherry tomatoes, halved
  • 1/2 cup finely chopped fresh parsley, plus more to top dish
  • 1 teaspoon dried crushed red pepper (adjust up or down pending your heat preference)
  • 2 tins of Seed to Surf’s Celery Root Smoked Whitefish, oil drained and larger chunks halved
  • 250g linguine (or pasta of choice) 


  1. Start by boiling a large pot of salted water for your pasta.

  2. On a different burner, heat up the oil in a large pan or skillet over medium heat, being sure not to let the oil get too hot, 1-2 minutes. Add shallots and allow them to soften. Then add garlic, and saute for another 1 minute.

  3. Reduce heat to medium-low, and add the tomatoes, chopped fresh parsley and crushed red pepper. Stir gently and intermittently until tomatoes are just tender, 7-8 minutes. Add the “whitefish” and immerse in the other ingredients, for another 2 minutes.

  4. Meanwhile, once the water in the large pot has come to a boil, add your pasta and cook until al dente. Time will depend on the type of pasta and your personal preference. Once complete, drain the pasta and return to the large pot.

  5. Toss the other mixture into the large pot with the pasta. Season with salt and pepper according to your taste. Transfer pasta to bowl and top with any remaining fresh parsley you put aside to taste. Enjoy!

Note: This is a veganized version of a recipe shared by Epicurious


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