Smoked Salmon with Creme Fraiche and Tagliatelle

Smoked Salmon with Creme Fraiche and Tagliatelle

Basic Ingredients

  • 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

Cooking Methods

  • 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.
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