Smoked Salmon Spaghetti (serves 4)


Lake Deborah Salt
250g dried or chilled spaghetti
Black pepper
300g smoked salmon, cut into strips
25g salmon roe
1 tablespoon lemon juice
2 tablespoons Extra Virgin olive oil
2 level tablespoons chopped fresh chives
1 level tablespoon chopped flat leaf parsley


  • Cook the pasta in a large saucepan of salted, boiling water according to instructions on the packet.
  • Drain well.
  • Return to the pan.
  • Add all the remaining ingredients and blend together.
  • Season to taste with Lake Deborah salt and black pepper.
  • Divide among 4 warmed plates.
  • Sprinkle with a little extra chopped chives.
  • Serve immediately.

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