Tuesday, 27 October 2009

Smoked Salmon and Spinach Tagliatelle

It sounds really decadent but it isn't really too bad as a treat now and then - and you can buy packs of smoked salmon scraps quite cheaply which makes this dish even more affordable. It works fine without the spinach if you prefer.

Smoked Salmon and Spinach Tagliatelle

Makes: 2 portions
Takes: 10 minutes + 10 minutes cooking time


200g dried tagliatelle (approximately - enough to serve two people)
150 ml creme fraiche (I use the reduced fat variety)
125g smoked salmon (again, approximately! The scraps come in a 120g pack and this is fine)
Two good handfuls baby spinach (about 50g)
Lemon juice
Black pepper

  1. Cook and drain the pasta and return to the pan.
  2. Stir in the creme fraiche then cut the salmon into small pieces and add.
  3. Rinse the spinach and drain. Add to the pasta mixture and stir well.
  4. Heat through gently until the spinach wilts (5 minutes should be plenty). Season with a squeeze of lemon juice - about 1 tsp - and plenty of black pepper.
Nice for a special dinner, without needing loads of preparation (though I like that kind of recipe sometimes too...)