Smoked Salmon with Creme Fraiche and Tagliatelle
- 120g Smoked Salmon Trimmings OR
- 160g Smoked Salmon Fillets
- 200g Tub of Creme Fraiche
- 1/2 Tsp Dried Dill, OR
- Small Bunch of Fresh Chopped Dill
- Squeeze of Fresh Lemon
- 10 Tagliatelle “Nests”
- Large Handful Petits Pois or Garden Peas, Fresh or Frozen (optional)
- Seasoning to Taste
- Make up linguine pasta according to the pack. Fresh linguine is even quicker, taking only about 3 minutes to cook and does taste better.
- When the pasta is very nearly ready, tear up 120g pack of smoked salmon into strips, or use smoked salmon trimmings if your supermarket stocks this, it’s much cheaper.
- Smoked salmon fillets work incredibly well too.
Warm through the peas in a separate pot.
- In a large, heavy based pan, warm through the contents of a tub of crème fraiche.
- Add a squeeze of lemon juice, along with the dill.
- If the sauce seems too thick for the amount of pasta, add a splash of milk or cream.
- Add the salmon to the crème fraiche sauce, warm through for a minute or so until the salmon starts to change colour to light pink, and then add the peas if using.
- Toss the drained, cooked pasta through the sauce. Serve with a green salad.
- I season this at the table, smoked salmon can be a salty enough ingredient, so salting the sauce beforehand can ruin the dish.