Did you know that you can buy a packet of smoked salmon trimmings in Sainsburys for 88p? Well you can! They have not even paid me to say that (though Sainsburys, if you'd like to, don't be a stranger), I just couldn't keep such a bargain to myself!
Trimmings just means that you get odd little pieces as opposed to the nice neat slices you might drape across a blini, but these are perfect for a pasta dish, as you would want to chop the salmon up anyway.
Stirring bargain salmon into freshly cooked tagliatelle with chopped spinach and a nice big dollop of creme fraiche creates perhaps the most decadent dish you can for mere pounds. The flavours work perfectly together and all that omega 3 from the salmon and iron from the spinach make it pretty damn healthy to boot.
As if you needed any more reason to try out this bad boy, it is also one of the easiest recipes ever. The pasta is the only thing that you need to cook. When you stir the rest of the ingredients into the cooked tagliatelle, the heat from the pasta is enough to lightly cook the salmon and wilt the spinach. Chop, boil, stir and you're done.
I also put peas in mine, because I like peas.
Ingredients (serves 2)
As much fresh or dried tagliatelle as is desired (I'd use 6 balls of the dry stuff, and prob a whole bag of the fresh)
2-3 large handfuls of spinach
1 packet of smoked salmon trimmings
Zest of 1 lemon
Lots of black pepper
2 handfuls of frozen peas
2 tablespoons of creme fraiche
Directions
Boil and pan of water and throw your pasta in. Cook according to packet instructions, adding peas about 5mins before the end.
Meanwhile, chop up the spinach really finely, as you would herbs.
Drain pasta without worrying about getting every last drop of water out. A bit of moisture is good here.
Stir in the spinach a little bit at a time. Throw in salmon, lemon and creme fraiche, and give it all a good stir.
Season with loads of black pepper and serve.