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Smoked salmon, lemon & pepper spaghetti

Smoked salmon, lemon & pepper spaghetti

Martyn Lee's recipe has a luxurious flavour without the spend; this recipe stretches a small amount of smoked salmon to great effect. The leftover Lemon & Pepper Crust is a handy storecupboard go-to for coating escalopes, binding meatballs, or scattering over gratins and grills.

3.5 out of 5 stars(4) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 300g Essential Spaghetti
  • 1 fish stock cube
  • 3 tbsp Essential Unsalted Butter
  • 1 tbsp Essential Plain Flour
  • 100g Essential Mild Smoked Salmon Pieces
  • 300g can Essential Garden Peas, drained
  • ½ tbsp Essential Vegetable Oil
  • 4 tbsp Cooks’ Ingredients Lemon & Pepper Crust

Method

  1. Cook the pasta in boiling salted water according to pack instructions. Dissolve the stock cube in 120ml just-boiled water.

  2. In a medium saucepan, melt 1 tbsp butter over a medium heat and add the flour. Using a spatula, work it into a paste and gradually add the fish stock to make a slightly thickened sauce. Stir in the smoked salmon pieces and simmer for 1-2 minutes until cooked through, breaking up the pieces into smaller flakes. Stir in the peas.

  3. In a separate frying pan, melt the remaining butter with the vegetable oil until foaming, then add the lemon and pepper crust. Fry for 1-2 minutes, stirring, until golden, then remove from the heat.

  4. Drain the pasta, reserving a cup of cooking water. Add the spaghetti back to the pan with the salmon sauce and a little pasta water, then mix to a creamy sauce that clings to the spaghetti. Divide between 4 bowls and top with the crispy lemon crust.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,947kJ/ 463kcals

Fat

15g

Saturated Fat

6.9g

Carbohydrates

62g

Sugars

4.2g

Fibre

5g

Protein

17g

Salt

1.3g

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Overall rating (3.5/5)

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