- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
2
Smoked Salmon with Creme Fraiche & Tagliatelle
Description
I read somewhere that this dish is so easy to make that non-chef Italian men cook it to impress their WaGs on Valentine’s Day.
I make this about once a month. It takes only as long as it takes to cook pasta, i.e. minutes, a real “busy day” dish.
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add to shopping list 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
Preparation
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.
Post a Question or Comment
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9/24/10
Theresa111 says:
I could really go for a bowlful of this right now. It looks great and I am going to make some for my sister when she visits.
9/24/10
ARGH, I just realised I was not consistent with my "linguine" and my "tagliatelle" in the recipe above, probably because I interchange these depending on what's in the cupboard at the time, either pasta works so please enjoy, and I promise to be a better editor of my own recipes in the future!!!
10/10/10
samantha says:
could you post this recipe using measures that I'm accustomed to, i.e., cups, ounces, etc. Thanks much
10/11/10
Hi Samantha,
120grams is about 4 1/4 ounces, 160 grams is just over 5 1/2 ounces. I know this does not seem a lot but smoked salmon is so rich this is quite enough for two people. You can find Creme Fraiche in more specialised stores but apparently it is not widely available in North America, see:
http://www.ochef.com/206.htm
200g is a small tub equivalent to 1 Cup, it has the consistency of a lightly whipped cream. Hope this helps!
