Salmon and Pea Tagliatelle
5050 g Country Range Crème Fraiche
1 1 Country Range Salmon Portion (140-170g)
2525 g Country Range Fancy Peas
100100 g Country Range Tagliatelle
1010 ml Country Range Olive-Pomace Oil
1 1 tsp chives, chopped
- 1Brush the salmon with a little olive-pomace oil and bake in the oven at 180°C for 12 minutes then keep warm.
- 2Cook the pasta in lots of salted water until al dente (about 6 minutes).
- 3Add the peas to the boiling water and cook with the pasta for 30 seconds.
- 4Drain off all the water, add the crème fraiche and flake in the salmon.