1. Heat the olive oil in a heavy-based frying pan. Fry the onion gently until softened, around 5 minutes. 2. Add the smoked salmon and cook, stirring, for 3 minutes. 3. Pour in the white wine, bring to the boil and cook briskly for 1 minute. 4. Mix in the heavy cream. Mix in the cayenne, paprika and 5 tablespoons of dill. Cook stirring for a further 3 minutes. 5. Meanwhile, bring a large saucepan of salted water to the boil. Add the tagliatelle and cook until 'al dente', around 3 minutes; drain. 6. In a large serving bowl toss together the tagliatelle and the salmon cream sauce. Sprinkle over the remaining dill and serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
