Tagliatelle with Glenarm Smoked Salmon Sauce

It’s #ItalianWeek on tonight’s episode of the Great British Bake Off on Channel 4 and what better meal to sit down and watch this week’s episode than with a big bowl of smoked salmon pasta.

Check out the recipe below.

Difficulty medium
Preparation Time 15 minutes
Cooking Time 30 minutes
Servings Two
Tagliatelle with Smoked Salmon Sauce
  • 1 tbsp Harnett's oil
  • 250g Button Farm chestnut or button mushrooms, quartered
  • 375g dried or fresh tagliatelle
  • 125g pack of Glenarm Smoked Salmon, chopping
  • 3 tbsp chopped fresh parsley
  • 200ml Dale Farm half fat crème fraiche
  • Juice of one lemon
  • Salad to serve

Main Instructions
  1. Heat the oil in a frying pan, add the mushrooms and cook for 8 minutes until they begin to go brown
  2. Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions
  3. Stir the salmon, parsley, crème fraiche and lemon juice into the mushrooms and season
  4. Drain the pasta and quickly toss in the creamy sauce
  5. Serve immediately with the salad and enjoy!
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