10 best leftover salmon and smoked salmon recipes

Creamy smoked salmon and lemon pasta

This succulent smoked salmon pasta dish comes with a zingy lemon twist — transforming this simple meal into something really special. Ready in less than half an hour, this rich and creamy bowl of tagliatelle is not only a doddle to cook, but is also the perfect base for the mild, delicate flavours of our oak- and beech-smoked salmon.

1. Bring a pan of salted water to the boil and cook the pasta for 2 mins less than pack instructions.
2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 2-3 mins until softened but not coloured. Stir in the crème fraîche, lemon juice, Parmesan and 2 ladles of pasta cooking water. Allow to bubble gently for 1 min.
3. Drain the tagliatelle and mix into the sauce in the frying pan. Cook for a further 2 mins or until reduced to a creamy sauce that coats the pasta.
4. Stir through the smoked salmon and chives, season with black pepper, then divide between 4 bowls. Garnish with the lemon zest and top with a handful of rocket.

Little help

For an extra-creamy sauce, add 2-3 tbsp mascarpone along with the créme fraîche.