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Smoke Salmon and Dill Pasta

Name: Smoke Salmon and Dill Pasta
Cook time: 20 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 packet tagliatelle pasta (bow ties work very well too- any pasta is good whatever your preference is really); 1 pot Creme Fraiche; Butter; Dill; salt and pepper; lemon juice (optional); as much as desired Smoked salmon trimmings (chopped up smoke salmon will work too but is more expensive); a few generous splashes White wine

Over a year ago 2,001 views

Cook: 20 mins

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Ingredients

1 packet tagliatelle pasta (bow ties work very well too- any pasta is good whatever your preference is really)
1 pot Creme Fraiche
Butter
Dill
salt and pepper
lemon juice (optional)
as much as desired Smoked salmon trimmings (chopped up smoke salmon will work too but is more expensive)
a few generous splashes White wine

Accompaniment

Description

This is so brilliant. Amazingly tasty, quick and anything with wine & smoked salmon in feels a bit extravagant and tends to impress but in reality it's pretty cheap & easy.

Method

1
1. Boil some pasta in salt water (see packet for times but take a minute or two off so the pasta has a bit of bite, al dente)

2. Drain the water out and put the pasta back in the pan with a generous slab of butter (it should melt in the hot pasta). Next, stir in the Creme Fraiche (could add some cream too) and season generously with black pepper (keep tasting to check levels).

3. Next add a splash of lemon juice (optional) and throw in alot of dried dill (again give it a taste- if it tastes nice then it's the right amount). Don't skimp on the Dill.

4. Now turn the heat back on for a few minutes and stir so the pasta heats up again.

5. Lastly, add the smoked salmon trimmings and a few generous splashes of white wine (any type will be fine as long as it's white). Stir it all together and serve up quite quickly (do NOT let the smoked salmon cook and turn pink)

Chef's Tips

Smoked salmon trimmings are best for this. They are cheaper and saltier than the perfect slices of smoked salmon you get in packets. Fish monger should be able to give you these on request if you can't find packets of them.

Also, try to keep the smoked salmon as oily as possible and get any excess oil into the pasta- it adds more flavour.

Be very cautious putting on any extra salt. Think about how salty smoke salmon is anyway, this actually ought to be enough. Loads of peppers is always good though.

You could also add some capers at the end but I have had debates about whether capers should ever go in pasta or not so it's a bit controversial. :)