Award-Winning Oak Smoked Irish Organic Salmon
The slightly richer cousin of our ten-minute lemon and dill pasta. Crème fraîche brings tang where double cream brings weight, and the result is a lighter, sharper sauce that holds up better against a generous fold of smoked salmon. Capers do a lot of the heavy lifting here. They give the dish little salty pops of flavour you can’t fake with extra salt. A good Tuesday night dinner that still feels like you tried.
Bring a large pan of well-salted water to the boil and cook the spaghetti to packet timing.
Melt the butter in a wide pan over a medium-low heat. Sweat the shallot for 3 minutes until soft and translucent. Don't brown it.
Take the pan off the heat. Stir in the crème fraîche and the lemon zest. The residual heat is enough to loosen it.
Drain the pasta, reserving a mug of pasta water. Tip the spaghetti into the sauce and toss. Add a splash of pasta water to loosen if it looks tight.
Fold in the smoked salmon, capers, and a squeeze of lemon juice. Most of the chives go in here too.
Black pepper, the rest of the chives. Plate it straight away while the sauce still glosses the strands.
