- 1 cup whipping cream
- 1/4 cup chopped fresh dill or
- 2 tsp dried dill
- 1 tsp fresh lemon juice
- 12 ounces tagliatelle or linguine, freshly cooked
- 200g Connemara Smokehouse smoked salmon, cut into thin strips
- Lemon wedges
- 1 cup chopped tarragon or 2tsp dried tarragon
- 300ml Milk
- 2-3 tsp cornflour
- 2tlbsp Vodka
Blend milk, cream and cornflour.
Bring to the boil in heavy large skillet over high heat stirring constantly.
Reduce heat and simmer until mixture thickens enough to coat spoon, whisking occasionally, about 10 minutes.
Whisk in dill and lemon juice, tarragon and vodka.
Remove skillet from heat.
Add salmon; stir to combine.
Season to taste with salt and pepper.
Divide pasta among 4 plates. Pour over sauce and serve with lemon wedges.