HOT CHERRY RECIPES

Name: Hot-smoked salmon pasta
Total time: 12 min
Yield: 4
Ingredients: 350 g asparagus; 300 g dried taglierini or angel-hair pasta; 250 g hot-smoked salmon skin off, from sustainable sources; 1 lemon; 100 ml half-fat crème fraîche

HOT-SMOKED SALMON PASTA | SALMON RECIPES | JAMIE OLIVER ...

Hot-smoked salmon pasta | Salmon recipes | Jamie Oliver ... image

Total Time 12 minutes

Yield 4

Number Of Ingredients 5

Ingredients

350 g asparagus
300 g dried taglierini or angel-hair pasta
250 g hot-smoked salmon skin off, from sustainable sources
1 lemon
100 ml half-fat crème fraîche

Steps:

1. Use a speed-peeler to strip the top tender half of the asparagus stalks into ribbons.
2. Finely slice the remaining stalks, discarding the woody ends.
3. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
4. Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat.
5. Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.
6. Finely grate half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of reserved cooking water and the crème fraîche.
7. Add the asparagus ribbons, toss again, then season to perfection with sea salt and black pepper. Serve with lemon wedges, for squeezing over.

Nutrition Facts : Calories 435 calories, FatContent 11.1 g fat, SaturatedFatContent 4 g saturated fat, ProteinContent 28.1 g protein, CarbohydrateContent 59.3 g carbohydrate, SugarContent 5.8 g sugar, SodiumContent 1.4 g salt, FiberContent 2.2 g fibre

HOT-SMOKED SALMON PASTA | SALMON RECIPES | JAMIE OLIVER ...

Hot-smoked salmon pasta | Salmon recipes | Jamie Oliver ... image

Total Time 12 minutes

Yield 4

Number Of Ingredients 5

Ingredients

350 g asparagus
300 g dried taglierini or angel-hair pasta
250 g hot-smoked salmon skin off, from sustainable sources
1 lemon
100 ml half-fat crème fraîche

Steps:

1. Use a speed-peeler to strip the top tender half of the asparagus stalks into ribbons.
2. Finely slice the remaining stalks, discarding the woody ends.
3. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
4. Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat.
5. Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.
6. Finely grate half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of reserved cooking water and the crème fraîche.
7. Add the asparagus ribbons, toss again, then season to perfection with sea salt and black pepper. Serve with lemon wedges, for squeezing over.

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