| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
North, Atlantic, Fisheries |
4 |
servings |
INGREDIENTS
| 6 |
oz |
Smoked salmon; cut into 1/2 inch |
|
|
; strips |
| 15 |
fl |
Double cream |
| 4 |
tb |
Unsalted butter |
| 3 |
tb |
Snipped chives |
| 1 |
tb |
Dried dill |
|
|
Generous pinch oc cayenne pepper |
| 1 |
lb |
Spaghetti |
INSTRUCTIONS
Put the cream, butter and cayenne pepper in a saucepan, bring to the boil
and simmer until the sauce is reduced by about a third. Stir in the chives
and dill. Add the smoked salmon, mixing gently and heat through. Boil the
spaghetti according to package directions and drain well. Pour the salmon
sauce over the cooked pasta. Toss and serve immediately.
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