Fettucine with Smoked Salmon

Name: Fettucine with Smoked Salmon
Ingredients: 275 g (10 oz) fettucine; salt and black pepper; salt and black pepper; 1 tablespoon olive oil; 15 g (½ oz) butter; a small bunch of spring onions, finely chopped; 125-175 g (4-6 oz) smoked salmon scraps, trimmed into neat shreds, dark bits removed; 125-175 g (4-6 oz) smoked salmon scraps, trimmed into neat shreds, dark bits removed; 125-175 g (4-6 oz) smoked salmon scraps, trimmed into neat shreds, dark bits removed; a small carton of double cream; 1 egg yolk; milk, to dilute; a small handful or bunch of fresh herbs, such as parsley, basil or dill; a small handful or bunch of fresh herbs, such as parsley, basil or dill; a small handful or bunch of fresh herbs, such as parsley, basil or dill; a small handful or bunch of fresh herbs, such as parsley, basil or dill

Preparation info

4
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

Smoked salmon pieces, or scraps, turn up in delicatessens and on market stalls cheaply enough to make this a pauper’s pasta, especially as a little goes a long way, flavour-wise.

Ingredients

275 g (10 oz) fettucine
salt and black pepper
1

Fish course
Pasta
Pescatarian

Method

Cook the fettucine in plenty of boiling salted water for about 8 minutes or until just tender. Meanwhile, heat the oil and butter in a frying pan, add the spring onions and fry over a low heat until softened. Add the smoked salmon shreds and turn rapidly to heat rather than cook. Beat the cream and egg yolk together and dilute to a runny consistency with a little milk. Add this to the salmon mi