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Smoked Salmon Pappardelle

  • Preparation Time: 10 mins
  • Serves: 2-4
  • Cooking Time: 20 mins
  • Ready Time: 30 mins
  • Cooking Method: Poaching
  • Difficulty: easy

250 gm pappardelle (or pasta of your choice)
2 Tbsp butter
1 tsp dill tips
1 tsp lemon zest
1 leek
Long stem broccoli, broccolini or asparagus if in season
1/2 cup white wine (or stock or water if you prefer)
1 cup cream
1 lemon
150-200 gm hot smoked salmon portion
Magic Dust
50 gm parmesan cheese

Cook pasta in a large pot of salted boiling water.
Add butter to a pan and melt over a medium high heat.

Add thinly sliced leeks and saute for a minute or two to soften.
While leeks are softening roughly chop the long stem broccoli including the leave and stems.
This is a good substitute for asparagus when it is not in season.

Add to the pan and fry off for 30 seconds.
Add the wine (stock or water) and cook off for a minute.
Add cream and reduce down so it thickens slightly (About 2 minutes).

Flake in the smoked salmon.

Reserve about 1/2 cup of the pasta cooking water before draining.
Add the drained pasta to the sauce.

Toss well, add the zest of half a lemon, season with Man Grind and add finely grated parmesan.
If you need to loosen the sauce use a little of the pasta water.

Serve with some warm crusty bread.

Recipe supplied by Pepper and Me.

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