Prep 5 mins
Cook 5 mins
Inspired by a 'back of the packet' recipe on some fresh pasta at the local supermarket. Very cheap for two people. Eat it while it's hot!! The pasta and the sauce should be ready at the same time if you follow these instructions. Try not to overheat the creme fraiche as it can separate.
- 200 g salmon, chop into small bite-size pieces
- 2 medium leeks
- dill, finely chopped
- 2 tablespoons lemon juice
- 250 ml creme fraiche
- 500 g tagliatelle pasta noodles
- 1 teaspoon butter
- salt and pepper
- Boil a large pan of water, 3 to 4 litres, for the pasta.
- Chop leeks into thin rings.
- Finely chop dill.
- Separate salmon into small bite-size pieces.
- In a separate saucepan, gently soften the leeks in the butter for 2 to 3 minutes.
- Put the pasta in the boiling water, then add the creme fraiche to the leeks.
- Warm the creme fraiche until it becomes a liquid (less than a minute).
- Add the salmon and lemon/lime juice.
- Stir until the salmon just turns pink/opaque (1-2 minutes) then turn the heat off.
- Fresh Pasta should be ready 4 minutes after being put in the water.
- Take the pasta to the sink and splash some cold water into the pan to stop the pasta cooking and then drain it.
- Drizzle a little olive oil over it to stop it from sticking to itself.
- Serve pasta onto large plates and then spoon over the salmon and dill sauce.
- Salt and pepper to taste.