• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, C, P
MineralsNatrium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 1 onion , finely chopped

  3. 150 g smoked salmon , shredded

  4. 100 ml dry white wine

  5. 300 ml double cream

  6. cayenne pepper

  7. 1 tsp paprika

  8. 6 tbsp finely chopped dill

  9. 450 g fresh egg tagliatelle

  10. salt

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a heavy-based frying pan. Fry the onion gently until softened, around 5 minutes.

  2. Add the smoked salmon and cook, stirring, for 3 minutes.

  3. Pour in the white wine, bring to the boil and cook briskly for 1 minute.

  4. Mix in the double cream. Mix in the cayenne, paprika and 5 tablespoons of dill. Cook stirring for a further 3 minutes.

  5. Meanwhile, bring a large saucepan of salted water to the boil. Add the tagliatelle and cook until 'al dente', around 3 minutes; drain.

  6. In a large serving bowl toss together the tagliatelle and the salmon cream sauce. Sprinkle over the remaining dill and serve at once.


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