Hot smoked salmon & dill spaghetti

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Mary Cadogan

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Recipe by Mary Cadogan

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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.
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.
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.

Per serving

470 kcalories, protein 24g, carbohydrate 77g, fat 10 g, saturated fat 4g, fibre 4g, salt 1.85 g

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• Lynsey

  22 December 2007

  Lynsey rated and commented on this recipe

  

  Works well with smoked peppered mackerell aswell

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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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Difficulty and servings

Serves 4

Preperation and cooking times

Low-fat

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

Per serving

470 kcalories, protein 24g, carbohydrate 77g, fat 10 g, saturated fat 4g, fibre 4g, salt 1.85 g

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