Pasta with Salmon and Dill

[thestringcheesemassacre]

Does anyfone have a good recipe for this? I made it recently using double cream for the base of the sauce and it was REALLY heavy and rich and no doubt so super fattening . I'm wondering if there was a recipe which was half (fish?) stock and cream instead. I've googled the crap out of it but can't find any joy.
Thanks

I would have used mustard, lemon juice and dill to make a marinade then cook the fish with the resulting liquid. Not heavy at all and enough sauce to coat but not swim the pasta. Light as well.

Could you not use half fat Creme Fraiche instead?

Yes Pascha, would you add any cream or creme fraiche? I suppose it might just be trial and error to make it work. I remember an old friend used to use stock.

Nice, yes will certainly try that next time.

Never have. I would probably use stock if I needed more liquid though.

I would have used full fat creme fraiche and lemon juice to lift it. And cooked the salmon in butter. But then I'm very naughty