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Tagliatelle with Smoked Salmon, Cucumber and Dill

March 21, 2012

This is a recipe from the book Pasta Sauces by Elizabeth Martin. You can find a used copy here. I couldn’t find a link to the recipe online, so I’ll include it here, with some minor modifications.

Teresa and I (well actually it was more Teresa) made our own pasta. You don’t have to do that of course but it’s well worth it. This was our best result yet, using a new-to-us recipe that called for three cups of flour with four eggs.

This recipe is actually super easy and quick. In fact you want to make sure everything is prepared beforehand to you can proceed through the final steps without delay. Personally I don’t want to have smoked salmon that’s actually cooked, so I like to finish and plate this dish as soon as possible because the salmon will start to cook even off the heat.

Tagliatelle with Smoked Salmon, Cucumber and Dill

350 g / 12 oz tagliatelle
1/2 English cucumber
6 tbsp / 3 oz butter
grated rind and juice of 1 orange
2 tbsp chopped fresh dill
1-1/4 cup 18% cream
salt & freshly ground black pepper
4 oz / 100 g smoked salmon, cut into thin strips

1. Cook the pasta according to the directions on the box.

2. Cut the cucumber in half lengthways, then use a spoon to remove the cucumber seeds and pulp. Turn the halves down on their flat sides and slice thinly to make little half-moons.

3. Melt the butter in a saucepan. Add the orange zest and dill and stir. Add the cucumber and cook gently for about 2 minutes, stirring occasionally.

4. Add the cream, orange juice and seasoning and simmer for a minute.

5. Add the pasta into the sauce and combine. Remove from heat. As a final step, add the smoked salmon, mix evenly, and serve immediately.

TIP: If you don’t have a citrus zester, they’re very helpful. You’ll find orange, lime and lemon zest add amazing punch to any recipe that calls for the juice of those fruits.

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