Tagliatelle with smoked salmon, capers and creme fraiche

When I ask Rachel and James what they would like for tea they usually request this meal.  It comes from a book called " Vegetarian Pastability" that I bought whilst travelling with Steve in Sydney in a life before children.  We stayed in  hostels with shared kitchens, and while other travellers were adding boiling water to their super noodles I was cooking bows with broccoli, brie and walnuts.  We must have looked a bit daft but we ate well without spending a fortune. The recipe states cream but I usually use creme fraiche.  Either works.

Ingredients
Serves 2
100-125g of smoked salmon cut into pieces
juice of half a lemon
sea salt and black pepper
200g of tagliatelle
150 ml of single cream
4 tbspns of capers
swiss cheese (emmenthal or Gruyere) grated

Method
1. Cut up the salmon using a sharp knife, put in a bowl and squeeze over a sprinkling of lemon juice and some black pepper.
2. Cook the pasta in salted, boiling water until al'dente, drain and put back into the pan.  Add the cream or creme fraiche while the heat is turned down low.  Pour in the capers and the salmon and mix together.  Season with a little salt and black pepper and serve on warm plates.


Cheese is good with this but not essential.

Share this post