The Christmas parties have well and truly started at this stage and we already feel like we’ve eaten enough food to do us until the middle of January! Here’s a healthy pasta dish if you manage to get a night off and you only have to pick up a few ingredients on your way home.
Hot smoked salmon & dill spaghetti – to serve 4
- 150g pack hot smoked salmon
- 400g good quality spaghetti
- 100g frozen petits pois
- small bunch of dill
- 3 rounded tbsp crème fraîche
Flake the salmon into bite-size chunks. Bring a large pan of generously salted water to the boil.
Cook the pasta according to the pack and throw the peas in for the last couple of minutes.
Throw away the dill stalks and roughly chop the fronds. Keep about 4 tbsp of the pasta water, then drain and return to the pan with the reserved water. Put the pan over a really low heat, then add the salmon, dill, crème fraîche, salt and loads of black pepper. Toss together and heat briefly, then serve.
Wine Suggestion: A richer Chardonnay from a cool climate (think Burgundy or the Macedon Ranges in Australia rather than the Barossa Valley) should go well with the hot smoked salmon.
(Original recipe from BBC Good Food)