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Ingredients
Method
- 100g pappardelle pasta
- 75ml veg stock
- 100ml crème fraîche
- 250g smoked salmon
- 10g chopped dill
- 50g salmon caviar or similar
- ½ lemon, cut into wedges
- Cook the pasta in boiling salted water until al dente, then drain. Meanwhile, heat the stock in a large pan and stir into the pasta with the crème fraîche.
- Tear the salmon, then toss into the pasta mixture with the dill. Divide the pasta between 2 shallow bowls, scatter with the caviar and serve with a good squeeze of lemon and plenty of cracked black pepper.
15 mins
2 serving
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