Meals and Courses

Salmon and Courgette Pasta

cook 20 mins
  • 150 ml (1/4 pint) dry white wine
  • 150 g (5 oz) crème fraîche
  • a squeeze of lemon juice
  • handful of dill, chopped
  • 12 lasagne sheets
  • 2 courgettes
  • 4 hot-smoked salmon fillets
  • 3 spring onions, sliced
  • salt and pepper
  • Bring the wine to the boil in a small saucepan and boil for 5 minutes until syrupy and reduced by half. Add the crème fraîche, a squeeze of lemon juice and most of the dill. Season, then stir until mixed through.
  • Meanwhile, cook the lasagne sheets in a large saucepan of salted boiling water for 3–5 minutes or until soft, then drain well. Shave the courgettes into long thin strips using a vegetable peeler.
  • Cut each lasagne sheet into large irregular shapes and place in a bowl. Break the salmon into large chunks.
  • Arrange the salmon and pasta on serving plates with the courgette ribbons. Drizzle over the sauce and serve sprinkled with the spring onions and the remaining dill.
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