I'm a big fan of smoked salmon, but occasionally I buy it and skip breakfast so many times that I'm faced with a packet that's nearing expiration and I'm not quite sure what to do with it. I hate to waste smoked salmon, especially given its ever-rising price tag, so I keep a close eye on the use-by date. This pasta dish is just the thing for such occasions. It's also rather quick & easy to put together, making it the perfect supper after a busy day at the office, on a school night or when you're starving after an evening gym session. For me, this is quickly becoming my post-workout go-to on nights when I've put in a lot of cardio effort and need a quick & tasty feed of protein & carbs to refuel.
If you're aiming to get rid of some smoked salmon in your fridge, keep in mind that the quantity below is simply a guide… You could get away with as little as 100g of smoked salmon or as much as 250g if you needed to. Also, I've specified fresh pasta and by that I mean either homemade or the stuff you buy in the refrigerated section of the grocery store. This is simply because it cooks so much faster than dried pasta, but if you have dried on hand, don't be afraid to use it. Simply allow more time for the pasta to cook.
Serves 2 hungry adults…
200g smoked salmon, chopped
Zest & juice of 1 lemon
150ml double cream
300g fresh tagliatelle
Sea salt flakes & freshly ground black pepper
1. Put a large pot of salted water on to boil with a drop of oil in it and cook the pasta according to packet instructions. Before straining, reserve a cup of the starchy cooking water. If pasta is done before the sauce, return it to the still hot pan off the heat with the lid to keep it warm after straining.
2. Melt the butter in a large frying pan or flame-proof casserole on low heat that's big enough to hold everything later. Add the salmon and the lemon juice and cook gently, stirring occasionally for about 5 minutes.
3. Stir in the cream and season with salt & freshly ground pepper to taste. Continue to cook for another 5 minutes or so.
4. Tip the cooked tagliatelle into the pan and toss to coat with the sauce. If it needs a bit of help, add some of the pasta cooking water, a spoonful at a time.
5. Serve hot on warmed plates, sprinkled with freshly ground black pepper and lemon zest.