Hot smoked salmon & dill spaghetti

Name: Hot smoked salmon & dill spaghetti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 150 grams pack hot smoked salmon; 400 grams good-quality dried spaghetti; 1 small bunch a fresh dill (a supermarket packet is about right); 3 Tbsps (rounded) crème fraîche; 100 grams frozen petits pois

Hot smoked salmon & dill spaghetti could be just the pescatarian recipe you've been looking for. This recipe makes 4 servings with 442 calories, 21g of protein, and 6g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires pack salmon, spaghetti, crème fraîche, and dill. It works well as a budget friendly main course. From preparation to the plate, this recipe takes approximately 30 minutes. Users who liked this recipe also liked Spaghetti with hot-smoked salmon, rocket & capers, Dill Smoked-Salmon Hash, and Smoked Salmon Spread with Dill.

Instructions

First prepare the salmon. Flake the salmon into mouthful-sized chunks in a bowl. Bring a large pan of generously salted water to the boil.

Ingredients you will need

Salmon

Water

Equipment you will use

Bowl

Frying Pan

Cook the pasta. Feed the spaghetti into the pan, give it a stir, then cook at a rolling boil, stirring occasionally to keep the strands separate, until the pasta is just tender but with a bite. Check the cooking time on the pack, as it does vary. When the pasta is almost done, throw in the peas.

Ingredients you will need

Spaghetti

Pasta

Peas

Equipment you will use

Frying Pan

Finish the dish: remove any tough stalks from the dill, then chop the fronds fairly roughly. Reserve about 4 tablespoons of the pasta water, then drain the pasta and peas and return them to the pan with the reserved water. Set over a very low heat, then toss in the salmon, dill, crme frache, salt and plenty of freshly ground black pepper. Toss everything together lightly and heat through briefly, then serve.

Ingredients you will need

Ground Black Pepper