Smoked salmon and cognac tagliatelle
- Prepare salted pan of boiling water. If pasta is dried (not fresh), start cooking it now (the sauce takes less than 10 mins to make)
- Heat the butter in a metal frying pan on a medium temperature. Add the smoked salmon pieces and stir.
- Once the smoked salmon is heated through, add the cognac shot and let it warm a moment in the pan.
- Stand back and carefully light the cognac. Stir through until the flames have gone out.
- If using fresh pasta, start to cook it now so it is ready with the sauce.
- Add the creme fraiche, lemon juice, parsley and dill to the salmon and stir through, holding back some parsley for garnishing the plates.
- Season to taste. When tasting, note that the lemon flavour should taste quite strong – it will balance out when the pasta is added.
- Drain the pasta and toss it with the sauce. Serve immediately with a lemon wedge and parsley garnish.
- Serve this with asparagus if in season or a watercress and rocket salad, with a simple lemon and olive oil dressing.
- For gluten free, try julienning courgettes and cooking the ‘courgette pasta’ in the sauce for a few minutes to cook it.