Smoked Salmon and Leek Tagliatelle
by Ed Barrow
Here is a flavour-packed sauce created with sweet leeks, garlic and crème fraîche then finished with the salty, mild tang of smoked salmon.
Method
Based on 2 servings, adjust as needed.
Step 1
Put the tagliatelle in a large pan of boiling well-salted water. Cook until al dente, using the timing on the packet instructions as your guide.
Step 2
Meanwhile, make the sauce by adding a splash of oil to a large frying pan (skillet) and placing over a medium–low heat. Add the sliced leek and fry for 5 minutes until well softened and translucent. Add the garlic, cook for a further minute, then stir through the crème fraîche and lemon zest. Leave to gently simmer until the tagliatelle is cooked.
Step 3
Drain the pasta, reserving some of the cooking water. Add the pasta to the simmering sauce, then the smoked salmon. Season well with pepper and a small pinch of salt. Add a small splash of the cooking water and toss over the heat for a minute or so until everything is well combined, the tagliatelle is coated and the smoked salmon has turned opaque. Divide between 2 bowls and grind over a little extra pepper.
- Ingredients
- Based on 2 servings
-
2 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
1 tbsp Olive Oil, for frying 1x Sainsbury's Olive Oil 500ml -
100g Smoked Salmon, roughly chopped 1x Stamford Street Co. Scottish Smoked Salmon 100g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
1 Leek, trimmed and thinly sliced 1x Sainsbury's Leeks Loose -
4 heaped tbsp Crème Fraîche Or Soured Cream 1x Sainsbury's British Crème Fraîche 300ml -
1 Lemon, zest 1x Sainsbury's Lemons -
Black Pepper to taste 1x Sainsbury's Black Peppercorn Grinder 50g -
150g Tagliatelle 1x Sainsbury's Tagliatelle Pasta 500g