CREAMY SMOKED SALMON & LEMON PASTA

Creamy smoked salmon & lemon pasta. Creamy, lemony pasta, with Scottish smoked salmon, perfect for summer.

Recipe courtesy: Associated Seafoods

Prep time: 10 minutes

Cooking time: 10 minutes

Serves: 4

Skill level: Easy

Ingredients

350g spaghetti
1 tbsp olive oil
3 garlic cloves, crushed
5 tbsp crème fraîche
zest and juice of 1 lemon
2 tbsp Parmesan, grated
200g Scottish smoked salmon, roughly torn
30g fresh chives or dill, finely chopped
70g bag of rocket

Method

• Cook the spaghetti for two minutes less than the pack instructions and reserve the water once done. g
• Heat the oil in a large frying pan over a medium heat and fry the garlic for 2-3 minutes until softened but not coloured. Stir in the crème fraîche, lemon juice, Parmesan and 2 ladles of pasta cooking water. Simmer gently for 1 minute.
• Add the drained spaghetti to the frying pan. Cook for a further 2 minutes, until reduced to a creamy sauce that coats the pasta.
• Add the smoked salmon and chives or dill, season with freshly ground black pepper and divide between four bowls or plates.
• Garnish with lemon zest and top with a handful of rocket.

Source

The art of smoking salmon is a skill passed down over several generations. Associated Seafoods master smokers dry cure their fillets by hand with sea salt, before allowing natural, sweet oak smoke to gently envelop our Scottish salmon over many hours. Smoking salmon is a craft that takes time and care to ensure each batch meets their seal of quality, with a perfect texture and balance of flavours.

Source