' Fresh' Salmon Tagliatelle

1. 1

   Boil a large pan of water, 3 to 4 litres, for the pasta.

2. 2

   Chop leeks into thin rings.

3. 3

   Finely chop dill.

4. 4

   Separate salmon into small bite-size pieces.

5. 5

   In a separate saucepan, gently soften the leeks in the butter for 2 to 3 minutes.

6. 6

   Put the pasta in the boiling water, then add the creme fraiche to the leeks.

7. 7

   Warm the creme fraiche until it becomes a liquid (less than a minute).

8. 8

   Add the salmon and lemon/lime juice.

9. 9

   Stir until the salmon just turns pink/opaque (1-2 minutes) then turn the heat off.

10. 10

    Fresh Pasta should be ready 4 minutes after being put in the water.

11. 11

    Take the pasta to the sink and splash some cold water into the pan to stop the pasta cooking and then drain it.

12. 12

    Drizzle a little olive oil over it to stop it from sticking to itself.

13. 13

    Serve pasta onto large plates and then spoon over the salmon and dill sauce.

14. 14

    Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.