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Smoked salmon and cognac tagliatelle

By Sophie E on 18th Jul, 2014

Smoked salmon and cognac tagliatelle

Method

  1. 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)
  2. Heat the butter in a metal frying pan on a medium temperature. Add the smoked salmon pieces and stir.
  3. Once the smoked salmon is heated through, add the cognac shot and let it warm a moment in the pan.
  4. Stand back and carefully light the cognac. Stir through until the flames have gone out.
  5. If using fresh pasta, start to cook it now so it is ready with the sauce.
  6. Add the creme fraiche, lemon juice, parsley and dill to the salmon and stir through, holding back some parsley for garnishing the plates.
  7. Season to taste. When tasting, note that the lemon flavour should taste quite strong – it will balance out when the pasta is added.
  8. Drain the pasta and toss it with the sauce. Serve immediately with a lemon wedge and parsley garnish.

Recipe Notes

  • 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.
salmon  / pasta  / fresh herbs  / fish
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