50 g/2 oz butter 100 g/3 1/2 oz smoked salmon, chopped juice of 1/2 lemon, strained
100 m /3 1/2 fl oz double cream 5 tablespoons whisky
275 g/10 oz fresh tagliatelle salt and pepper


1.Melt the butter in a saucepan, add the salmon, stir and sprinkle with the lemon juice. Cook for a few minutes, then add the cream and whisky and season with salt and pepper.
2.Cook over a low heat for minutes. Cook the tagliatelle in a large pan of salted, boiling water until al dente, drain, add to the sauce and cook for a few minutes. Toss gently and transfer to a warm serving dish.

Leave a Reply

Your email address will not be published.