• 500 pack fresh egg tagliatelle
  • 200 ml crème fraîche
  • Finely grated zest of 1 unwaxed lemon
  • 120 g pack Scottish smoked salmon, cut into strips
  • 110 g pack wild baby rocket leaves


  1. 1

    Bring a large pan of salted water to the boil. Add the pasta, bring back to the boil, then cook for 2 minutes, until almost al dente. Drain, reserving a little of the cooking water, then return the pan to a medium-low heat.

  2. 2

    Add the crème fraîche, lemon zest and a little cooking water to the pasta. Mix through until hot, then remove from the heat.

  3. 3

    Toss the smoked salmon and rocket through the pasta, adding a little more cooking water to loosen, if necessary. Serve immediately.

Nutritional Details

Each serving provides
  • Energy 2583kj 617kcal 31%
  • Fat 27.9g 40%
  • Saturates 15.3g 77%
  • Sugars 3.6g 4%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 1110kj/265kcal

Each serving provides

65.8g carbohydrate 4.1g fibre 23.4g protein

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