Ingredients (serves 3):
- 1 tbsp olive oil
- 1 onion – finely chopped
- 200g smoked salmon – shredded
- 100 ml drywhite wine
- 300 ml double cream
- 2 tsp paprika
- 2 tbsp dried dill
- 450g tagliatelle
- Salt and pepper to taste
Bring one pan of water to the boil. Heat another pan over a medium heat, add in the olive oil and fry the onions for 3-5 minutes until nice and soft. Add the smoked salmon and cook for a couple of minutes, stirring constantly. Pour in the white wine and allow to simmer for a minute until the alcohol has evaporated off. Next, sprinkle over the paprika and dill and pour the cream evenly around and stir until it’s well mixed in. Add the tagliatelle into the boiling water and cook until done to your preference; preferably not fully soft. Drain off and return it to it’s pan. Pour the creamy salmon mixture over the tagliatelle and stir throughout the pasta. Serve up straight away with a final sprinkling of dill.
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