Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 150 g smoked salmon, shredded
• 100 ml dry white wine
• 300 ml double cream
• cayenne pepper
• 1 tsp paprika
• 6 tbsp finely chopped dill
• 450 g fresh egg tagliatelle
• salt

Method

1. Heat the olive oil in a heavy-based frying pan. Fry the onion gently until softened, around 5 minutes.

2. Add the smoked salmon and cook, stirring, for 3 minutes.

3. Pour in the white wine, bring to the boil and cook briskly for 1 minute.

4. Mix in the double cream. Mix in the cayenne, paprika and 5 tablespoons of dill. Cook stirring for a further 3 minutes.

5. Meanwhile, bring a large saucepan of salted water to the boil. Add the tagliatelle and cook until ‘al dente’, around 3 minutes; drain.

6. In a large serving bowl toss together the tagliatelle and the salmon cream sauce. Sprinkle over the remaining dill and serve at once.