Ingredients
150g of Yorkshire Pasta No.3 Conchiglie Rigate
1 Oak Smoked Salmon Fillet
1 shallot, finely chopped
100ml white wine
Crème fraiche
1/4 of a lemon zested and juiced
Small bunch dill
Cracked black pepper
Method
- Cook the pasta to packet instructions 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 until 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 fillet 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 grinding of pepper to serve. Enjoy!
