A Recipe: Tagliatelle with Salmon and Cracked Black Pepper Soft Cheese
I've been asked many times for this recipe from people having seen the image I've posted. My good friend Del Sneddon (@WeeRascal - Photographer. Cook. Battle-scarred Creative Director) has kindly written the recipe and as you can see takes the most amazing food photographs.
My cracked black pepper cream cheese made in North Wales won gold at the International Cheese Awards in 2019 and it's great spread on crackers, but also great in creating dishes, so I though I'd share this one with you:
TAGLIATELLE WITH SALMON AND CRACKED BLACK PEPPER SOFT CHEESE
500g dried tagliatelle
200g hot smoked salmon
1 pot Castell Gwyn cracked black pepper soft cheese
Small handful parsley, finely chopped
2 tbsp capers, drained
1 clove garlic, crushed
Zest of 1 lemon
100ml single cream
Add the pasta to a large saucepan with boiling water and a pinch of salt and cook according to the instructions on the packaging. Meanwhile, on a low heat, pour the single cream into a small saucepan and bring to a gentle simmer. Add the soft cheese and stir until it has blended with the cream. Break up the salmon and add to the pan along with the capers, garlic, parsley and lemon zest. Add a splash of water from the pasta pan, drain the pasta then toss it in the sauce and serve.
If you get the chance, please share your dish if you manage to get round to making it!
- Jackie Whittaker