' Fresh' Salmon Tagliatelle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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