Smoked Salmon Linguine

So simple to make and so tasty to eat, especially when accompanied by a chilled glass of Tanglefoot Ale. Serves 4

Method:

Heat the oil in a saucepan, and cook the garlic, tomatoes and seasoning over a low heat until mushy. Set aside. Boil the water in a large saucepan, add the linguine with a glug of olive oil and a pinch of salt, bring back to the boil and cook for 8-10 mins until al dente. Meanwhile, chop the smoked salmon, grate the lemon zest, juice the lemon and chop the dill. When the pasta is ready, drain, then put into a large bowl. Add the tomato mixture, the salmon, cream, lemon juice and rind and most of the dill. Toss until mixed, sprinkle over the remaining dill and serve immediately with a chilled glass of Tanglefoot Ale.

Ingredients:

170g smoked salmon
300ml double cream
juice and zest of 1 large lemon
2 tbsp olive oil
2 cloves of garlic, chopped
4 tomatoes, chopped
2 tbsp dill, chopped
500g dried linguine

Recipe provided by:
Bridfish Smokery
Unit 1
The Old Laundry Ind Estate
Sea Road North
Bridport
Dorset DT6 3BD

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