' Fresh' Salmon Tagliatelle
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
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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RECIPE SUBMITTED BY
Live in London - been here 14 years
Work at the University of London as a sound engineer.
Passionate about food, technology and people in that order.
Peeves - working with idiots