Tagliatelle al salmone

from The Silver Spoon Quick and Easy Italian Recipes (page 70) by The Silver Spoon Kitchen

This is the second trial of smoked salmon and pasta.

I decided to make fresh pasta for this one.

EVOO, smoked salmon, lemon juice, double/thick cream, pasta and serve.

I like this version a lot more. It was multidimensional with the flavours of the cream, lemon and smoked salmon all discernible.

My only criticism of this is that it could do with more cream, and whilst I could not add this after adding the pasta, I just used a lot less pasta. The recipe had a ratio of pasta to double cream at 2.75 to 1. I did it about 1.5 to 1. This could also be a function of the fat content of the Double Cream used. According to Google, in Italy the fat content of double cream is around 45%, and in Australian it is around 48%. However the La Casa Del Formaggio double cream which I used only has a fat content of 41.3%. I now note that the Bulla has 45%, the Pura has 46% and the Meander Valley has 56% fat.

PS I used the Harris Smokehouse smoked salmon for this dish (which was sliced), and the Woolworths Hot Smoked Salmon (whole) for the previous dish.