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Recipe for :

Tagliatelle with Smoked Salmon

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"This is a pretty dish with the light texture of the cucumber complementing the fish perfectly! Great served with hot French bread!"


350g / 12oz tagliatelle
1/2 cucumber
75g / 3oz / 6 tablespoons butter
grated rind of 1 orange
30m / l/2 tablespoons chopped fresh dill
300ml / 1/2 pint/1 1/4 cups single cream
15ml / 1 tablespoon orange juice
115g / 4oz smoked salmon, skinned
salt and ground black pepper

  • Cook the pasta in plenty of boiling salted water according to the instructions on the packet.
  • Using a sharp knife, cut the cucumber in half, lengthways then, using a small spoon, scoop out the seeds and discard.
  • Turn the cucumber on the flat side and slice thinly.
  • Melt the butter in a saucepan, add the orange rind and dill and stir well. Add the cucumber and cook gently for 2 minutes, stirring occasionally.
  • Add the cream and orange juice, and season to taste. Then simmer for 1 minute.
  • Meanwhile, cut the salmon into thin strips. Stir into the sauce and heat through.
  • Drain the pasta thoroughly and toss in the sauce until well coated. Serve immediately.

Serves 4

Martin James