A healthy pasta dish with hot smoked salmon and dill – just five ingredients needed and ready in 30 mins
Total time30 mins
Serves 4
150-160g pack hot smoked salmon400g good-quality dried spaghetti100g frozen petits poisa small bunch fresh dill (a supermarket packet is about right)3 tbsp (rounded) crème fraîche
STEP 1First prepare the salmon. Flake the salmon into mouthful-sized chunks in a bowl. Bring a large pan of generously salted water to the boil.STEP 2Cook 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.STEP 3Finish 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.
