Name: Hot smoked salmon & dill spaghetti
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 150-160g pack hot smoked salmon; 400g good-quality dried spaghetti; 100g frozen petits pois; a small bunch fresh dill (a supermarket packet is about right); 3 tbsp (rounded) crème fraîche

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Hot smoked salmon & dill spaghetti

Hot smoked salmon & dill spaghetti

Mary Cadogan

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Serves 4

Easy

Total time: 30 mins

Ready in about 30 minutes

A star rating of 4.3 out of 5.12 ratingsRate

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A healthy pasta dish with hot smoked salmon and dill - just five ingredients needed and ready in 30 mins

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Ingredients

Nutrition

Units:

MetricUS

150-160g pack hot smoked salmon
400g good-quality dried spaghetti
100g frozen petits pois
a small bunch fresh dill

(a supermarket packet is about right)
3 tbsp (rounded) crème fraîche

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Nutrition: per serving

kcal470
fat10g

low
saturates4g
carbs77g
sugars0g
fibre4g
protein24g
salt1.85g

Method

step 1

First prepare the salmon. Flake the salmon into mouthful-sized chunks in a bowl. Bring a large pan of generously salted water to the boil.
step 2

Cook the pasta. Feed the spaghetti into the pan, give it a stir, then cook at a rolling boil, stirring occasionally to keep the strands separate, until the pasta is just tender but with a bite. Check the cooking time on the pack, as it does vary. When the pasta is almost done, throw in the peas.
step 3

Finish the dish: remove any tough stalks from the dill, then chop the fronds fairly roughly. Reserve about 4 tablespoons of the pasta water, then drain the pasta and peas and return them to the pan with the reserved water. Set over a very low heat, then toss in the salmon, dill, crème fraîche, salt and plenty of freshly ground black pepper. Toss everything together lightly and heat through briefly, then serve.

Recipe from Good Food magazine, October 2003

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A star rating of 4.3 out of 5.12 ratings

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