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Salmon and Pasta with chilli and garlic

Courtesy of Andrew and Lyn Telford

Serves two

  • A couple of smoked salmon fillets (one per person should more diners be present).

  • Unsmoked cooked fillets will also work if you prefer

  • A good glug of olive oil

  • Chilli flakes to taste

  • A clove of garlic duly chopped

  • A handful of fresh pasta. We like Tagliatelle

  • Salt and pepper

  • Fresh lemon juice

  • Grated parmesan cheese

  • Handful of fresh herbs. Whatever’s available but basil is a favourite in this kitchen


  1. Put on a pan of salted water to boil for the pasta.

  2. Put the olive oil, chilli flakes and garlic in a pan and heat gently.

  3. Break up the salmon fillets by hand and drop them in the heated oil. Stir gently to combine the flavours whilst the pasta cooks.

  4. The pasta will take no more than 3-4mins and when strained and in trendy bowls, stir in the salmon, chilli and garlic sauce.

  5. Finish with a generous shower of parmesan cheese, freshly torn basil and the squeeze of half a lemon.

TIP: A decent glass of your favourite wine is always recommended

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