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Homemade Tagliatelle with Smoked Salmon and Chive Sauce

60 minutes


4 people

Ideal dish to serve for an al fresco lunch with a light Torrontes. Pasta can be made in advance, happily drying in the pantry.
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Adjust Servings
1 recipe of Pasta Dough
300g smoked Salmon
500ml double cream
200g baby zucchini
50g chives or tiny spring onions
100ml olive oil
50g butter
Salt, black pepper and lemon juice


Make the pasta dough and roll out.
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Slice the zucchini and sauté in the olive oil. Keep warm.
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Chop the chives or spring onions.
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Boil the cream and add the chives/spring onions. Season with black pepper only. Reduce by half.
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Remember we are using just half of the tagliatelle as the quantity of cream is enough fr this amount. Add the tagliatelle into rapidly boiling, slightly salted water.
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Season smoked salmon with lemon juice and black pepper.
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Arrange in moulds.
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There will be about one third of the salmon left. Chop this extra salmon into fine dice and add to the cream sauce. Add the 50 g of butter. Add Tagliatelle to the cream sauce. Check seasoning and use immediately.
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Distribute tagliatelle in Cream Sauce.
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If its in the fridge, I’ll add 100g of finely grated parmesan to the dish. Obviously you can use commercial pasta and use the same quantities…but you don’t want to, as making your own pasta is much more fun and the difference in flavor, is like the difference between night and day.

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