This article was written for Annabel & Grace, which is now part of Rest Less.
Made this after we had our power cut in West Sussex and I needed to use up the fish in the freezer. It made for a comforting supper.
Hot Smoked Salmon Pasta
INGREDIENTS serves 4
150-160g pack hot smoked salmon
400g good-quality dried spaghetti (or any pasta of your choice)
100g frozen petits pois
a small bunch fresh dill (a supermarket packet is about right)
3 tbsp (rounded) crème fraîche
How to prepare
Flake the salmon into chunks in a bowl.
Flake the salmon into chunks in a bowl.
Bring a large pan of water to the boil and cook the pasta.
When the pasta is almost done, chuck in the peas.
Drain the cooked pasta/peas. Add the salmon, chopped dill, crème fraîche, salt and plenty of freshly ground black pepper.
When the pasta is almost done, chuck in the peas.
Drain the cooked pasta/peas. Add the salmon, chopped dill, crème fraîche, salt and plenty of freshly ground black pepper.
Mix everything together, gently heat through and serve.