Serves: 4(1 Vote)
1 tbsp olive oil
1 pinch dill (preferably fresh but can be dried)
250g smoked salmon
5 tbsp creme fraiche
1 tsp lemon juice
- Cook the taglietelle.
- Mix together the creme fraiche with the oil, lemon juice and dill.
- Stir in the smoked salmon.
- Drain the pasta, and put back in saucepan with salmon mixture.
- Cook for a couple of minutes.
Dried dill is OK