New Zealand Salmon tagliatelle


Serves: 4


Preheat the oven to 200 degrees celsius.

Place the tomatoes on a baking paper lined tray. Drizzle over 1 tablespoon of olive oil, season with salt and pepper and roast in the oven for 30-40 minutes. The tomatoes are ready when they appear a deeper red colour and the skins start to blacken. Set aside.

Cook the pasta in a large saucepan according to the instructions on the packet. In the last few minutes of the pasta cooking time, add the peas and beans, then drain.

Heat 1 tablespoon of olive oil in a frypan, season the salmon with salt and pepper and pan fry until cooked through and golden. Remove from the heat and set aside.

Heat 1 tablespoon of olive oil in a frypan over a medium heat, add the garlic and fry gently for 1 minute. Add the crème fraîche or sour cream and heat through, then add the dill, a good pinch of salt and black pepper and stir through.

Flake the cooked salmon and add to the sauce with the warm tagliatelle, lemon juice and tomatoes. Mix everything together gently until coated. Serve.

About the Chef

Passionate about New Zealand food and wine, especially our seafood, Sheryl is a home cook inspiring many through her delicious dishes and stunning photography that she shares on her blog The Huia Tree 

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New Zealand Salmon tagliatellehttp:// Zealand Salmon tagliatelleServes 4