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Pappardelle with smoked salmon
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100g pappardelle or tagliatelle
100ml vegetable stock
100ml crème fraîche
200g smoked salmon
10g fresh dill, chopped
50g jar salmon caviar
½ lemon, cut into wedges
1. Cook the pasta according to pack instructions then drain. In a large pan heat the stock with the crème fraîche and stir in the pasta.
2. Tear in the salmon, give it a quick toss and scatter with dill.
3. Divide between 2 plates, scatter with the salmon caviar and season generously with freshly ground black pepper. Serve immediately with a squeeze of lemon.
Typical values per serving: