Smoked Salmon Tagliatelle with Lemon Pangrattato
50g bread, torn into small pieces
3 T extra virgin olive oil
Zest of ½ a lemon, finely grated
1 T flat leaf parsley, finely chopped
1 T butter
1 bunch spring onions, sliced in half lengthways
300g hot smoked salmon, flaked into large chunks
1 lemon, cut into wedges
- Preheat the oven grill to medium. Combine bread, 2T of the olive oil and a pinch of salt together on a baking tray. Grill for 3-4 minutes or until golden brown. Transfer to a bowl to cool, then add the lemon zest and parsley. Set aside.
- Cook the tagliatelle according to the packet directions until al dente. Drain, reserving 100ml of the cooking liquid.
- Heat the butter and the remaining 1T of olive oil in a large frypan over a medium-low heat. Add the spring onions and a pinch of salt then cook for 4-5 minutes until softened. Add the mascarpone, tagliatelle and reserved cooking liquid and toss to coat. Add the salmon stir gently.
- Serve in bowls topped with the breadcrumb mixture and lemon wedges.
Recipe adapted from delicious.com.au
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