Tagliatelle of Smoked Salmon
I first sampled this in the Café de Flore in Paris’s St. Germaine district and for me it always evokes memories of Paris and left bank luxury. It’s simple and quick to make and you can add a little white wine for a special occasion.
The addition of mild pepper spices will kick start your taste buds in preparation for the rich creamy sauce of this wonderful tagliatelle recipe. For best results it’s obviously best to use fresh egg pasta but there are some good convenience products on the market which are easy to store and have a great use by date.
- 150 g smoked salmon shredded
- 450 g fresh egg tagliatelle
- 150 ml double cream
- Pinch of cayenne pepper ( just a pinch because this is hot)
- 1 tsp paprika(a milder pepper)
- 1 tablespoons finely chopped dill
- 450 g tagliatelle
- 1 tablespoon gruyere or Parmesan
- Remove any hard bits form smoked salmon and cut the remainder into fine shreds.
- Place a large saucepan of salted water on to the boil. Add the tagliatelle and cook until ‘al dente’, around 6-8 minutes.
- Mix in the double cream. Add in the cayenne and paprika Cook stirring for a further 4 minutes.
- Add the smoked salmon and dill and cook for 2 minutes.
- Serve in warmed dishes, accompanied with garlic bread.