Smoked salmon, herb and asparagus spaghetti
Mary Berry's easy smoked salmon, herb and asparagus spaghetti is a quick and impressive pasta dish to make for friends or family. Fresh herbs, creamy crème fraîche and a touch of horseradish bring a creamy kick.
Ingredients
- 200g/7oz smoked salmon slices or good-quality trimmings, cut into small pieces
- 200g/7oz full-fat crème fraîche
- 4 tbsp freshly chopped dill
- 4 tbsp freshly chopped chives
- 200g/7oz asparagus spears, trimmed and cut into 2cm/¾in pieces
- 225g/8oz spaghetti
- 1 tbsp sunflower oil
- 1 red chilli, deseeded and finely chopped
- 1 banana shallot, finely chopped
- 200g/7oz button mushrooms, sliced
- 2 tbsp hot horseradish sauce
- ½ lemon, juice only
Method
In a bowl, mix the salmon, crème fraîche and herbs. Season with freshly ground black pepper (there’s no need to add salt as the salmon is salty) and leave to marinate for about 30 minutes, if time allows.
Put the asparagus stalks to one side and the tips on a separate pile.
Cook the spaghetti in boiling salted water according to packet instructions. Add the asparagus stalks 4 minutes before the end of the cooking time, and the tips 2 minutes before the end. Then drain well.
Return the hot pan to the heat, add the oil, chilli, shallot and mushrooms and fry for a few minutes until golden.
Add the salmon and herb mixture to the pan, then stir in the horseradish, drained spaghetti, asparagus, and lemon juice. Mix well for a minute or so, until pipping hot.
Serve immediately with a dressed green salad.
Recipe tips
This recipe is not suitable for freezing.
