Smoked Salmon and Prawn Pasta

Serves 4

1 small or 1/4 large onion, chopped
120g smoked salmon flakes
150g raw king prawns, thoroughly defrosted if frozen
4 tbsp lemon juice
2 tsp dried or fresh, chopped parsley
tiny pinch cayenne pepper
300ml creme fraiche
cooked linguine for 4

– Gently fry your onion with a generous pinch of salt in a small pan in a little olive oil until soft. 
– Heat some more oil in a frying or other pan. 
– Add half the smoked salmon flakes to the onion.  Stir until cooked. 
– Add the prawns, lemon juice, parsley and cayenne to the second pan. 
– Stir well until cooked.  Turn down the heat and leave to simmer until most of the liquid is gone. 
– Add the creme fraiche to the first pan with the salmon and onion.  Heat through until piping hot. 
– Use a stick blender to blend the salmon and creme fraiche until smooth. 
–  Put your cooked pasta in a large serving bowl. 
– Scatter the prawns and the remaining half of the salmon flakes on top. 
– Pour over the sauce. 
– Toss together and serve.  Alternativley plate up individual portions the same way.


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Filed under Mains, Moderately easy

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