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Ingredients
- 150-160g pack hot smoked salmon
- 400g good-quality dried spaghetti
- 100g frozen petits pois
- a little bunch fresh dill (a store packet is all about right)
- 3 tablespoons of (rounded) crme frache
Method
First prepare the salmon. Flake the salmon into mouthful-sized chunks inside a bowl. Bring a sizable pan of generously salted water towards the boil.
Prepare the pasta. Feed the spaghetti in to the pan, provide a stir, then prepare in a moving boil, stirring from time to time to help keep the strands separate, before the pasta is simply tender however with a bite. Look into the cooking around the pack, because it does vary. Once the pasta is nearly done, toss in the peas.
Finish the dish: remove any tough stalks in the dill, then chop the fronds fairly roughly. Reserve about 4 tablespoons the pasta water, then drain the pasta and peas and send them back towards the pan using the reserved water. Set on the really low heat, then add in the salmon, dill, crme frache, salt and lots of freshly ground pepper. Toss everything together gently as well as heat through briefly, then serve.
Recipe from Live Show magazine, October 2003
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