Smoked Salmon in Lemon Cream Sauce with Dill Tagliatelle

Of course you can use store-bought fresh pasta, but it’s nowhere near as good as the kind you make yourself. Try this one flavored with dill and black pepper-really punchy with rich smoky salmon and the sharpness of lemon butter sauce.


  • 8 oz. smoked salmon
  • chopped fresh dill, to serve

Fresh Pasta

  • 2 cups bread flour or all-purpose flour
  • ½ teaspoon salt
  • 3 medium eggs
  • 1 tablespoon olive oil
  • 1 tablespoon freshly ground black pepper (very finely ground)
  • 1 ½ cups (2 oz.) fresh dill sprigs
  • fine semolina flour, for dusting

Lemon Cream Sauce

  • peeled rind of 2 lemons
  • 1 ¼ cups heavy cream
  • 2/3 cup well-flavored fish stock


1.  To make the pasta, sift the flour and salt onto a board and make a well in the center. Put the eggs, oil, black pepper, and dill in a food processor, blend until smooth, and then pour into the flour well. Gradually mix the eggs into the flour and bring the dough together. Knead for 5-10 minutes until smooth. Wrap in plastic and let rest at room temperature for 30 minutes.

2.  Using a pasta machine, roll the dough into sheets, then cut into tagliatelle-strips about ½ inch wide. Hang up to dry slightly or arrange on clean cloths dusted with semolina flour.

3.  Cut the smoked salmon into strips, cover, and set aside.

4.  To make the sauce, put the peeled lemon rind into a saucepan, add the cream and fish stock, bring to a boil, and then remove from the heat to infuse for 15 minutes. Remove the lemon rind and boil rapidly until slightly thickened and reduced.

5.  Bring a large saucepan of salted water to a boil. Throw in the tagliatelle, stirring well. Return to a boil-when the water is boiling again, the pasta is cooked. Drain well and quickly toss with the sauce and smoked salmon. Transfer to warm bowls and scatter with more chopped dill. Serve immediately.

Serves 4