Sven Adult's Note:
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.
My Private Note
Units: US | Metric
- 1Boil a large pan of water, 3 to 4 litres, for the pasta.
- 2Chop leeks into thin rings.
- 3Finely chop dill.
- 4Separate salmon into small bite-size pieces.
- 5In a separate saucepan, gently soften the leeks in the butter for 2 to 3 minutes.
- 6Put the pasta in the boiling water, then add the creme fraiche to the leeks.
- 7Warm the creme fraiche until it becomes a liquid (less than a minute).
- 8Add the salmon and lemon/lime juice.
- 9Stir until the salmon just turns pink/opaque (1-2 minutes) then turn the heat off.
- 10Fresh Pasta should be ready 4 minutes after being put in the water.
- 11Take the pasta to the sink and splash some cold water into the pan to stop the pasta cooking and then drain it.
- 12Drizzle a little olive oil over it to stop it from sticking to itself.
- 13Serve pasta onto large plates and then spoon over the salmon and dill sauce.
- 14Salt and pepper to taste.
Nutritional Facts for ' Fresh' Salmon Tagliatelle
Serving Size: 1 (388 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1590.2
- Calories from Fat 575
- Total Fat 63.9 g
- Saturated Fat 34.1 g
- Cholesterol 441.7 mg
- Sodium 199.8 mg
- Total Carbohydrate 195.4 g
- Dietary Fiber 9.9 g
- Sugars 8.5 g
- Protein 59.3 g