Birgitta’s Tagliatelle with Burren Smoked Irish Salmon (with video)

This is one of Birgitta Hedin Curtin's recipes - a very simple and delicious one that will be ready to eat in 25 minutes.
Recipe Burren Smokehouse smoked salmon tagliatelle
Recipe Burren Smokehouse smoked salmon tagliatelle
Recipe Tagliatelle with Burren Smokehouse Smoked Salmon
Recipe from the Burren Smokehouse - smoked salmon risotto with asparagus
2 People
25 mins


Oil for cooking
180g Burren Cold Smoked Irish Organic Salmon
1 medium-sized leek
2 tblsp of crème fraiche
1 tblsp of fresh lemon juice
2 tblsp of fresh dill
Black pepper & salt


  1. Cook tagliatelle or another type of pasta in lots of hot water according to the instructions on the packaging.

  2. Heat oil in a pan. Slice the leek and sauté until soft and almost translucent.

  3. Cut the smoked salmon into strips and heat only slightly with the leek.

  4. Add the crème fraîche and lemon juice. Season to your own taste.

  5. Stir the cooked pasta into the sauce.

Recipe Video

Burren Smokehouse product used in this recipe:

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