Gravlax and Dill Pasta
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Ingredients
- 350 g pasta
- 250 g gravlax (cured salmon)
- 150 ml double cream
- 1 lemon
- 15 g fresh dill
- 20 g butter
Nutrition (per serving)
- Calories
- 637 kcal
- Protein
- 25.3 g
- Carbohydrate
- 65.4 g
- of which sugars
- 5.3 g
- Fat
- 29.6 g
- of which saturates
- 15.3 g
- Fibre
- 4.1 g
- Salt
- 2.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the pasta in a large pan of boiling salted water according to the pack instructions, then drain, reserving a splash of the cooking water.
- 2
Melt the butter in the still-warm pan and stir in the double cream and a squeeze of lemon juice.
- 3
Toss the pasta through the sauce with a splash of the reserved cooking water.
- 4
Flake in the gravlax and most of the chopped dill, and toss gently to warm through without breaking it up too much.
- 5
Scatter over the remaining dill and serve.
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