Smoked Salmon Spaghetti (serves 4)

INGREDIENTS

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

METHOD

  • 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.

Printable Version: Click the recipe title to view just this recipe, you can then print the page.

This entry was posted in Lake Salt Recipes and tagged , , , , , , , . Bookmark the permalink.

Comments are closed.