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Tagliatelle al salmone
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4 tbsp unsalted butter
100g smoked salmon, chopped
½ lemon, zest and juice
100ml double cream
1 Melt the butter in a frying pan, add the salmon, stir and sprinkle with the lemon juice. Cook for a few minutes, then add the cream and season; cook over a low heat for 5 minutes.
2 Cook the tagliatelle in a large pan of salted, boiling water, until al dente. Drain and add to the pan with the sauce. Cook for 1 minute more, toss gently and serve immediately, scattered with the lemon zest.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in July 2015.