Lucky dip

Smoked salmon and dill pasta

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0 out of 3669 votes

Course: Main course

Ingredients

Pinch Black pepper
Pinch Salt
450g Pasta bows
Juice of 1 Lemon
2 tablespoons Chopped fresh dill
225g Smoked salmon
Freshly grated Nutmeg
450ml Double cream
1 glass Dry white wine
50g butter
6 spring onions

Instructions

1. Slice the spring onions finely. Melt the butter in a saucepan and gently fry the spring onions for about 1 minute until softened. 2. Add the wine and boil hard to reduce to about 30 ml (2 tablespoons). Stir in the cream and add salt, pepper and nutmeg to taste. Bring to the boil and simmer for 2-3 minutes until the sauce is slightly thickened. 3. Cut the salmon into 2.5 cm (1 in) squares and stir into the sauce with the dill. Taste and add a little lemon juice. Keep the sauce warm. 4. Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Drain well. Toss the pasta with the sauce and serve immediately.

Entered by: jezzer Entered: 28/12/2007