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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

350g tagliatelle

1 T butter

1 bunch spring onions, sliced in half lengthways

50g mascarpone

300g hot smoked salmon, flaked into large chunks

1 lemon, cut into wedges



  1. 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.
  2. Cook the tagliatelle according to the packet directions until al dente. Drain, reserving 100ml of the cooking liquid.
  3. 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.
  4. Serve in bowls topped with the breadcrumb mixture and lemon wedges.


Serves 4

Recipe adapted from


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