Smoked salmon, lemon & pepper spaghetti

Name: Smoked salmon, lemon & pepper spaghetti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Essential Spaghetti; 1 fish stock cube; 3 tbsp Essential Unsalted Butter; 1 tbsp Essential Plain Flour; 100 g Essential Mild Smoked Salmon Pieces; 300 g can Essential Garden Peas, drained; ½ tbsp Essential Vegetable Oil; 4 tbsp Cooks’ Ingredients Lemon & Pepper Crust

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

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