Smoked Salmon, Crème Fraiche and Dill Conchiglie Rigate Yorkshire Pasta
This is a beautifully light dish that can be enjoyed as a tasty lunch or as a decadent supper. Simply double up the sauce for the later.
The citrus helps lift the salmon in this simple creamy dish that is complimented so well by the dill.
A classic combination and a match in heaven with our scrumptious British pasta shells.
- 150g of Yorkshire Pasta No.3 , Conchiglie Rigate
- 2 Hot Smoked Salmon Fillets
- 1 shallot, finely chopped
- 100ml white wine
- Crème fraiche
- 1/4 of a lemon zested and juiced
- Small bunch Dill
- Cracked Black Pepper
Step by Step Instructions
Cook the pasta to packet instruction and drain, reserving half a cup of cooking liquid.
In a shallow pan, gently soften the onion for 5 minutes until translucent.
Pour in the wine and simmer untill reduced by half.
At a gentle simmer, add the lemon juice, crème fraiche and chopped dill. Stir to combine.
Add the drained pasta into the sauce using a little of the reserved liquid to combine.
Break up the smoked salmon fillets and toss through the pasta, taking care to keep the flakes at a nice size.
Finish with a flurry of lemon zest and a generous griding of pepper to serve. Enjoy!