Ingredients

SERVES

  • 350 g/12 oz salmon fillet
  • fresh dill sprigs, plus extra
  • to garnish
  • 125 ml/8 ft oz dry white wine
  • salt and pepper
  • 6 tomatoes, peeled
  • and chopped
  • 150 ml/5 fl oz double cream
  • 350 g/12 oz dried mafalde,
  • tagliatelle or fettuccine
  • 115 g/4 oz cooked, shelled
  • prawns

Method

1. Place the salmon in a large, heavy-based
    frying pan, Add a few dill sprigs, pour in the
    wine and with  salt and pepper. Bring
    to the boil, then reduce the heat, cover and
    poach gently for 5 minutes, or until the flesh
    flakes easily. Remove with a spatula, reserving
    the cooking liquid, and cool slightly. Remove
    and discard the skin and any remaining small
    bones, then flake the flesh into large chunks.

2. Add the tomatoes and cream to the reserved
    liquid. Bring to the boil, then reduce the heat
    and simmer for 15 minutes, or until the sauce
    has thickened.

3. Meanwhile, bring a large, heavy-based
    saucepan of lightly salted water to the boil.
    Add the pasta, return to the boil and cook
    for 8-10 minutes, or until tender but still firm
    to the bite. Drain and transfer to a warmed
    serving dish.

4. Add the salmon and prawns to the tomato
    sauce and stir gently until coated, Spoon
    the sauce onto the pasta, toss lightly, then
    serve, garnished with dill sprigs.