Monday, 18 February 2013
Smoked Salmon Tagliatelle
300g smoked salmon
5 spring onions, chopped
1 glass of white wine
250ml fresh cream
Pinch of dry dill
In a big pot of salted boiling water, add 8 big bundles of tagliatelle. This should be enough for two adults.
In a separate pan melt a tablespoon of butter over a medium heat.
Add the chopped spring onions to the butter. Allow to soften for a few minutes but be very careful not to burn them.
Add in the glass of wine and allow the alcohol to bubble off. The best way to test this is to smell the vapours and if you get a slight acidic smell at the back if your nose and throat, then it needs a little more time. But be careful not to suck in those vapours for too long or you'll be drunk before your first glass of wine with your dinner!
Pour in the cream to the sauce pot and reduce the heat slightly. If you allow the cream to boil, the sauce will be completely ruined.
Add a good pinch of dried dill and grate in some nutmeg. Only a little nutmeg at first because it is very strong and more can always be added later.
Reduce the cream sauce until it just covers the back of a wooden spoon.
Just at the very end add the smoked salmon and season to taste. The salmon only needs heating through but don't worry if it slightly changes colour.
Drain the tagliatelle and add to the sauce. Mix well to coat all the pasta in the sauce.
Serve with a lovely cold glass of sparkling prosecco. Soo yummy