Hot Smoked Salmon & Prawns with Tagliatelle, Ricotta and Basil

Hot Smoked Salmon & Prawns with Tagliatelle, Ricotta and Basil

salmonprawntagliatelle2Simple, quick and healthy;  this dish shows how our hot smoked salmon can transform a simple pasta dish. Everything you want for a cold wintry day, or equally a tasty summer supper. You can also do a carb-free version of this dish with courgette spaghetti if you prefer!

Serves 2


  • 1 pack of tagliatelle, cooked as per packet instructions
  • 3 tbsp of Ricotta
  • 8 large basil leaves
  • 1 pack of RR. Spink & Sons Hot Smoked Salmon
  • 300g cooked king prawns
  • small punnet of cherry tomatoes, sliced in half
  • 2 tbsp basil pesto
  • 1 garlic clove, crushed
  • zest of 1 lemon
  • salt & freshly ground black pepper
  • 2 tbsp olive oil


Once cooked according to packet instructions, drain the tagliatelle and set to one side.

Heat a little of the olive oil in a non-stick pan, and add the garlic. Add the prawns and sauté on a low heat ‘til cooked through. Stir in the cherry tomatoes, and cook for a couple of a few minutes.

Add the ricotta and pesto, and stir through. Add in the cooked tagliatelle and gently combine.

Slip the pasta into a large bowl and flake over pieces of the hot smoked salmon.

Garnish with finely grated lemon zest and torn basil leaves.

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