Smoked salmon tagliatelle

1 servings

Ingredients

Quantity Ingredient
100 grams Strong white flour
1 medium Sized egg; beaten
¼ teaspoon Salt
2 tablespoons Olive oil
Flour for dusting
115 grams Smoked salmon
Ground black pepper
½ Lemon; juice of
300 millilitres Single cream
¼ teaspoon Ground nutmeg
3 tablespoons Fresh chives; snipped
¼ pint Creme fraiche
4 Boiled quails' eggs cut in half
Garnish with salmon roe; flat leaf parsley
; and fresh salmon
; eggs

Directions

TAGLIATELLE

Sieve the flour with the salt. Add the egg and the olive oil. Mix well to form a dough.

Cover and leave to rest for at least 30 minutes.

The amount of oil needed will depend upon the strength of the flour. More oil may be necessary.

Cut the salmon into thin strips approximately 2 inches long and place into a bowl with the cream and nutmeg. Stir and leave to stand for approximately 2 hours.

Cook the pasta in plenty of boiling, salted water until al dente. Warm the cream and salmon mixture then add the creme fraiche. Do not boil.

Add the lemon juice, chives and quails' eggs. Drain the pasta, pour the sauce over and mix well. Season to taste.

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Carlton Food Network

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