Creamy salmon tagliatelle recipe

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  • Serves 4
  • 10 mins to prepare and 20 mins to cook
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Customer recipe by Lisa Herriott
Added 37 months ago

Place salmon in small pan and cover with the water and milk. Add bayleaf, a squeeze of lemon juice and season
Poach salmon for 5 minutes (turning halfway) until just cooked
Remove salmon from pan, set aside and flake into large chunks. Sieve the poaching liquid and reserve
Bring a pan of salted water to the boil for the pasta, and in a frying pan, heat the vegetable oil and fry the shallots until soft
Then add the wine and let it bubble for 2 minutes. Then add a little of the reserved liquid, the cream, tomatoes and dill, mix well and heat for 3-4 minutes until thickened slightly. Add more of the poaching liquid if necessary and season well
Meanwhile add the tagliatelle to the boiling water and cook for 3 minutes
Add the salmon to the creamy mixture and heat through thoroughly - be careful not to stir too much or the salmon flakes will break up
Add the cooked and drained tagliatelle to the frying pan and mix well with the salmon mixture. Serve with rocket leaves and a slice of lemon

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  • salmon steaks
  • 150ml(1/4pt) - water
  • 3 tbsp - milk
  • bayleaf
  • lemon
  • 250g (9oz) - fresh tagliatelle
  • 1 tbsp - vegetable oil
  • shallots, finely diced
  • 3tbsp - white wine
  • 150ml(1/4pt) - double cream
  • tomatoes, chopped into small chunks
  • 2 tbsp - fresh dill, chopped finely
  • 2 handfuls - rocket leaves dressed in olive oil
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