Smoked and poached Salmon Pasta


200g salmon fillet
100g smoked salmon
2 tbsp. olive oil
1 small onion, finely diced
2 cloves garlic, crushed
100ml white wine
200ml whipping cream
2 tbsp. fresh dill, chopped
400g cooked tagliatelle verdi
salt and pepper


Warm a frying pan over a moderate heat and lightly sprinkle the surface with salt.

When hot, lay the salmon fillet into the pan to cook. Allow the salmon to sear and cook about halfway through before turning over and finishing from the other side.

Meanwhile, warm a wok over a high heat, add the olive oil and fry the onion and garlic until tender.

Add the white wine and reduce by half, then add the cream and dill and bring back to the boil.

Turn down the heat and allow the cream to start to reduce.

Remove the salmon fillet from the pan and flake with a fork, not making the pieces too small.

Shred the smoked salmon and add to the reducing cream mixture.

Allow the cream to reduce until lightly thickened, then toss in the salmon flakes and pasta.

From this point on, do not stir the pasta as you’ll break the fish up too much.

Ensure the pasta is warmed through then season with salt and pepper and serve.