Recipe for Tagliatelle with Irish Smoked Salmon
This is a recipe from Rachel Allen over on The website is worth browsing for inspiration and for great recipes from excellent Irish chefs. You can create a user profile and save recipes to your own Recipe Binder.   Rachels says: “This is a really good pasta dish, great for all the family, and it makes a little bit of smoked salmon go a long way.”   Tagliatelle with Smoked Salmon, Watercress and Peas – salt and freshly ground black pepper – 500g tagliatelle – 200g crème fraîche – 200g smoked salmon (sliced into strips 1cm wide) – 50g frozen peas – 25g finely grated parmesan cheese – good squeeze of lemon juice – 2 tblsp chopped chives – 50g watercress leaves (roughly chopped)(can use rocket as an alternative)  
  1. Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil.
  2. Add the tagliatelle and cook for 10-12 minutes (or follow the instructions on the packet), stirring occasionally, until just tender.
  3. In the meantime, place the crème fraîche in a saucepan on a low heat and gently warm through for 1 minute.
  4. Add the smoked salmon strips and cook for 2-3 minutes, stirring occasionally.
  5. Meanwhile, cook the peas in a small saucepan of boiling, salted water (I usually take some of the pasta cooking water from the large saucepan) for 1-2 minutes or until just cooked.
  6. Add the peas to the crème fraîche mixture along with three-quarters of the Parmesan cheese, the lemon juice and half of the chives, and stir together.
  7. Season to taste with salt and pepper and remove from the heat.
  8. Tagliatelle with Irish Smoked SalmonDrain the cooked pasta (leaving a couple of tablespoons of the cooking liquid in the saucepan) and return it to the saucepan, removed from the heat.
  9. Scatter with the watercress (or rocket) and pour over the crème fraîche mixture.
  10. Toss everything together so that all the ingredients are well combined and check the seasoning, adding more salt and pepper or lemon juice if necessary.
  11. Divide between plates or pasta bowls, scatter with the remaining chives and serve.
  You can view the original of this recipe on   And you can click here to order your Irish Smoked Salmon from the Duncannon Smokehouse.