Smoked Salmon Tagliatelle

Prep: 10 mins - Cooking: 20 mins

Serves: 2

A comforting tagliatelle dish using our delicious smoked salmon. This creamy pasta bowl complements beautifully the deep flavour of our smoked salmon. Add a kick to the dish with some capers or enjoy as is.

Ingredients

1. 200g Alfred Enderby Smoked Salmon cut into small cubes
2. 200g tagliatelle
3. 1 shallot very finely diced
4. 1 tbsp olive oil
5. 100ml double cream
6. 25g Italian grated parmesan
7. ½ lemon juice
8. ½ lemon cut into slices for decoration
9. ½ glass of white wine
10. Fresh dill to serve
11. Capers for decoration, optional

Salt and pepper to season...

How to Cook

1. Place the tagliatelle into a large pan of boiling water, with 1tsp salt. Cook for 8-10 minutes, or as per the instructions on the packet. The pasta should be cooked al dente. Save a little bit of pasta water in case you want a creamier consistency.
2. In a large pan add the olive oil on a medium heat. Add the diced shallot and cook for 30 seconds – 1 minute.
3. Add the cream and stir for 1 minute, add the wine then add the tagliatelle and mix slowly for 1 min gently stirring to combine. Add a little bit the pasta water to make it creamier.
4. Remove the pan from the heat and add in the cubed smoked salmon stirring gently. The heat from the pan will gently cook the salmon lightly.
5. Add the lemon juice and season with salt & pepper to taste.
6. Place in pasta bowls, grate the Parmesan over the top and decorate with the dill and lemon slice.
7. Add some capers over the top if you prefer.

Serve & enjoy...

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