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£1.50/kgMartyn Lee's recipe has a luxurious flavour without the spend; this recipe stretches a small amount of smoked salmon to great effect. The leftover Lemon & Pepper Crust is a handy storecupboard go-to for coating escalopes, binding meatballs, or scattering over gratins and grills.
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Cook the pasta in boiling salted water according to pack instructions. Dissolve the stock cube in 120ml just-boiled water.
In a medium saucepan, melt 1 tbsp butter over a medium heat and add the flour. Using a spatula, work it into a paste and gradually add the fish stock to make a slightly thickened sauce. Stir in the smoked salmon pieces and simmer for 1-2 minutes until cooked through, breaking up the pieces into smaller flakes. Stir in the peas.
In a separate frying pan, melt the remaining butter with the vegetable oil until foaming, then add the lemon and pepper crust. Fry for 1-2 minutes, stirring, until golden, then remove from the heat.
Drain the pasta, reserving a cup of cooking water. Add the spaghetti back to the pan with the salmon sauce and a little pasta water, then mix to a creamy sauce that clings to the spaghetti. Divide between 4 bowls and top with the crispy lemon crust.
Typical values per serving when made using specific products in recipe
Energy | 1,947kJ/ 463kcals |
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Fat | 15g |
Saturated Fat | 6.9g |
Carbohydrates | 62g |
Sugars | 4.2g |
Fibre | 5g |
Protein | 17g |
Salt | 1.3g |
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