Smoked Salmon Tagliatelle w/ Peas, Spinach and Creme Fraiche

I was perusing the photo library on my computer this afternoon and came across an image of this really delicious salmon pasta I became fond of cooking last summer when I bought cheap smoked salmon trimmings for the cat, but actually just ended up eating them myself.

Smoked salmon is plenty flavoursome on its own, so really, the pasta and the crème fraîche become mere vehicles for its inclusion in a dish, but the peas and spinach added a really, fresh, taste of greenery, as well as boosting the nutritional value of the dish by miles. The spinach is wilted into the cooked pasta raw, and the peas need such a short time in the water, so minimal vitamins are lost through cooking.

I like to chop the spinach really finely so that is merges into the sauce and gives it slight green tint. The spinach flavour is more prominent this way, but it also prevents hunks of spinach messing with the simple texture of the finished dish.

Finished with some zingy lemon rind and loads of black pepper to get the most out of the fish, this dish is fresh, light, bursting with flavours and can be knocked up in less than 20mins. because you need to add the salmon chopped, you’re best using the trimmings, which usually cost less than a pound, making this dish really cheap too.

If you’re not too keen on the rawness of smoked salmon, worry not, as the hot pasta actually cooks the fish slightly.

I have been thinking of adding wasabi to the mix next time I do this, as I reckon its punchy flavour would work really well.

Ingredients (serves 2)

200g dried tagliatelle

1 packet of smoked salmon trimmings

2 handfuls of peas

1/2 a bag of spinach, finely chopped

3 tablespoons of crème fraîche

zest of 1 lemon

black pepper


Cook tagliatelle according to packet instructions, adding the peas 2mins before the end, drain and return to the pan.

Spoon in the crème fraîche and add the salmon and stir through the pasta thoroughly. Add the spinach and stir through.

Finish by stirring through the zest of the lemon and lots of black pepper and mound into two bowls to serve.

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