Creamy smoked salmon and lemon pasta recipe

73 ratings

Succulent smoked salmon and zingy lemon transform this simple pasta dish into something really special. Ready in less than half an hour, this rich and creamy bowl of tagliatelle is not only a doddle to cook, but is also the perfect base for the mild, delicate flavours of our oak- and beech-smoked salmon. See method

  • Serves 4
  • 10 mins to prepare, 15 mins to cook
  • 518 calories / serving

Ingredients

  • 350g tagliatelle, or pasta of your choice
  • 1 tbsp olive oil
  • 3 garlic cloves, finely sliced
  • 5 tbsp crème fraîche
  • 1 lemon, zested (finely grated) and juiced
  • 2 tbsp grated Parmesan
  • 200g smoked salmon, torn into strips
  • 30g fresh chives or dill, finely chopped
  • 70g bag rocket, to serve
All Tesco smoked salmon is smoked with oak and beech for a delicate flavour

Each serving contains

  • Energy

    2185kj
    518kcal
    26%
  • Fat

    16g 23%
  • Saturates

    7g 34%
  • Sugars

    7g 8%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 74g Protein 24g Fibre 5g

Method

RFO 155x255 Salmon
  1. Bring a pan of salted water to the boil and cook the pasta for 2 mins less than pack instructions.
  2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 2-3 mins until softened but not coloured. Stir in the crème fraîche, lemon juice, Parmesan and 2 ladles of pasta cooking water. Allow to bubble gently for 1 min.
  3. Drain the tagliatelle and mix into the sauce in the frying pan. Cook for a further 2 mins or until reduced to a creamy sauce that coats the pasta.
  4. Stir through the smoked salmon and chives, season with black pepper, then divide between 4 bowls. Garnish with the lemon zest and top with a handful of rocket.

Little help

For an extra-creamy sauce, add 2-3 tbsp mascarpone along with the créme fraîche.

Be the first to comment

blog comments powered by Disqus