Creamy Hot Smoked Salmon Pasta

Ingredients

• 250 g (8.8 oz) pasta
• 30 g (1 ounce) unsalted butter
• 1 large shallot, finely chopped
• 75 ml (1/3 cup) dry white wine
• 200 ml (1 cup) creme fraiche
• Juice of one lemon
• 150 g (1 cup) frozen peas
• 180 g (6.3 oz) hot smoked salmon, flaked
• 2 tablespoons fresh dill, roughly chopped
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   Bring a large pot of water to a...: Bring a large pot of water to a boil, season it generously, and cook the pasta al dente according to the instructions on the package. Reserve a cup of pasta water before draining.

2. 2

   Bring another small pot of water to a...: Bring another small pot of water to a boil to blanch the frozen peas. Add the peas to the boiling water and allow them to boil for 1 minute. Drain the peas and immerse them in a bowl of ice-cold water.

3. 3

   Meanwhile, melt the butter in a large pan...: Meanwhile, melt the butter in a large pan and saute the shallot for 2-3 minutes over medium heat until it softens and becomes slightly translucent.

4. 4

   Add the white wine to the pan and...: Add the white wine to the pan and continue to cook until the alcohol almost evaporates. Lower the heat and stir in the creme fraiche and lemon juice.

5. 5

   Transfer the cooked pasta to the pan and...: Transfer the cooked pasta to the pan and toss well to cover it in the sauce. Add a dash of pasta water if the sauce looks too dry.

6. 6

   Stir in the frozen peas, and then add...: Stir in the frozen peas, and then add the hot smoked salmon and dill. Stir gently to avoid turning the fish into mush.

7. 7

   Season to taste and serve immediately.