Recipe: Creamy salmon and mushroom tagliatelle

INGREDIENTS:

500 grammes of tagliatelle pasta

200 grammes of smoked salmon

1 chopped onion

2 cloves of crushed garlic

1 tablespoon of butter

500 grammes of chestnut mushrooms

3 tablespoons of crème fraîche

100 ml double cream

1 teaspoon of salt

Black pepper

Chilli flakes

Lemon juice

METHOD:

- Boil a pot of water. When the water comes to boil, add in the pasta. Cook for 5 mins.

- After the pasta has cooked, drain the water and leave to one side.

- In a heavy bottom pan, fry the chopped onion in butter

- Add in the crushed garlic

- As the onions and garlic start browning, add in the mushrooms

- Add in 3 tablespoons of crème fraîche

- Stir for 2 mins before adding in 100ml of double cream

- Flake the smoke salmon and add it into the pan

- Add in a teaspoon of salt.

- Add the pasta to the pan. Use a pair of tongs to mix the pasta into the creamy sauce.

- When plating up, sprinkle on some chilli flakes, pepper and a squeeze of lemon juice.