Salmon tagliatelle

Salmon tagliatelle

Lemony, creamy dill sauce is delicious with salmon and pasta. It tastes like a treat – but only takes minute to prepare


  • 300g (11oz) tagliatelle
  • 1 garlic clove, crushed
  • 25g (1oz) butter
  • 150ml (¼ pint) white wine
  • 284ml (10fl oz) double cream
  • Juice of 1/2 a lemon
  • 225g (8oz) smoked salmon, finely sliced
  • 100g (4oz) baby spinach
  • 2tbsp chopped dill


  • Cook the tagliatelle according to packet instructions.
  • Meanwhile, fry the garlic in butter for 2 mins. Add the wine and boil for 3 mins. Add the cream and simmer for 2 mins.
  • Drain the pasta and return to the pan. Fold in the sauce with half the sliced salmon, the lemon juice, the spinach leaves and dill.
  • Transfer to a large platter and top with the remaining salmon.
  • Source:

    Main-course Recent