Salmon cream tagliatelle

Try Debbie Cottis's simple but luxurious pasta dish, ideal for serving up to friends for an informal meal
Salmon cream tagliatelle
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 150 g smoked salmon, shredded
  • 100 ml dry white wine
  • 300 ml double cream
  • cayenne pepper
  • 1 tsp paprika
  • 6 tbsp finely chopped dill
  • 450 g fresh egg tagliatelle
  • salt


1. Heat the olive oil in a heavy-based frying pan. Fry the onion gently until softened, around 5 minutes.

2. Add the smoked salmon and cook, stirring, for 3 minutes.

3. Pour in the white wine, bring to the boil and cook briskly for 1 minute.

4. Mix in the double cream. Mix in the cayenne, paprika and 5 tablespoons of dill. Cook stirring for a further 3 minutes.

5. Meanwhile, bring a large saucepan of salted water to the boil. Add the tagliatelle and cook until 'al dente', around 3 minutes; drain.

6. In a large serving bowl toss together the tagliatelle and the salmon cream sauce. Sprinkle over the remaining dill and serve at once.

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