Tagliatelle al Salmone e Aneto Cremoso

Tagliatelle with Salmon and Creamy Dill Dressing

Simple yet elegant, this would be an ideal Sunday lunch. You can skin and bone the salmon fillets yourself with a sharp knife and a pair of tweezers or ask your fishmonger to prepare the salmon for you.

serves 4

350 g (12 oz) fresh tagliatelle

3 tablespoons olive oil

3 x 200 g (7 oz) salmon fillets, skinned and boned (ask your fishmonger to do this)

3 garlic cloves, crushed

375 ml (13 fl oz/1½ cups) pouring (whipping) cream

1½ tablespoons chopped dill

1 teaspoon mustard powder

1 tablespoon lemon juice

30 g (1 oz) parmesan cheese, shaved

Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well, toss with 1 tablespoon of the oil and return to the pan to keep warm. Meanwhile, heat the remaining oil in a large deep frying pan and cook the salmon for 2 minutes on each side, or until crisp on the outside but still pink on the inside. Remove from the pan, cut into small cubes and keep warm.

In the same pan, cook the garlic for 30 seconds, or until fragrant. Add the cream, dill and mustard powder, bring to the boil, then reduce the heat and simmer, stirring, for 4–5 minutes, or until thickened. Season.

Add the salmon and any juices plus the lemon juice to the creamy dill sauce and stir until warmed through. Gently toss the sauce and salmon through the pasta and divide among four serving bowls. Sprinkle with the parmesan (if desired) and serve.

Left: Cook the salmon for 2 minutes on each side to sear it, then cut into cubes.

Right: Add the salmon and any juices to the sauce, with the lemon juice.