Roast smoked salmon pasta with fresh tagliatelle

INVERAWE Smokehouse creates award-winning smoked salmon and trout from its base in Argyll.

For more than 44 years it has been following an ancient process that includes slow smoking over hand-tended open oak log fires. This creates a gourmet experience with full-bodied smokiness, a smooth finish, and delicate texture.

The Smokehouse is committed to sourcing the best raw materials from certified and sustainable Scottish producers and never compromise on quality and taste. Inverawe’s products are available by direct mail from the smokery or through select delicatessens. For more information see www.inverawe.co.uk

Serves 2

INGREDIENTS

For the fresh tagliatelle: 200g of ‘00’ flour

Pinch of salt

2 eggs

½ teaspoon of olive oil

For the roast smoked salmon sauce:

200g of Inverawe Roast Smoked Salmon

50 to 100ml of sour cream or creme fraiche

A good handful of fresh dill, finely chopped

Juice and zest of half a lemon Salt and pepper to season

METHOD

For the fresh tagliatelle:

1 Combine the flour, eggs, salt and olive oil together in a food processor to form a firm dough.

2 Put the dough on to a floured surface and begin to knead lightly. Roll out as thinly as possible using a rolling pin or a pasta machine (if you have one).

3 Begin to cut the dough into thin strips lengthways. Lightly dust the pasta with flour to stop it from sticking and set aside to dry slightly before cooking.

For the pasta sauce:

1 Flake the roast smoked salmon and put to one side.

2 In a bowl, mix the sour cream or creme fraiche, lemon juice and zest together.

3 Bring a large pan of salted water to the boil. Place the fresh tagliatelle in the water and allow it to float to the surface. This should take roughly 3 minutes. Once cooked, drain at add the creamy mix.

4 Fold the flaked salmon and dill into the pasta, season and serve with French bread and a chilled white wine.