My recipe for Creamy Smoked Salmon Tagliatelle is probably not what you expected as my next submission for the Bim’s Kitchen website. Not all of Bim’s Kitchen products have chilli heat. Their African Lemon, Garlic and Pepper Sauce isn’t spicy… it’s mildly piquant and packed with flavour.
One of my favourite Bim’s Kitchen recipes is their Creamy Lemon, Garlic & Pepper Mash which combines their sauce with milk and butter. A combination with dairy is something I never would have expected but it works! So I thought to myself, why not add some of this tasty product to my Creamy Smoked Salmon Tagliatelle recipe? I’ve been making it for years and I always used a vegetable stock cube to add flavour to the cream sauce.
Just one tablespoon of Bim’s Kitchen African Lemon, Garlic and Pepper Sauce is the key to enhancing all of the flavours in this dish.
You can still use a vegetable stock cube for the recipe (dissolve it in a tablespoon of boiling water and mash into a paste) but I do highly recommend using the African Lemon, Garlic and Pepper Sauce. As you may be aware, my posts and recipe submissions for Bim’s Kitchen website are unsponsored. I do this because I truly think their products are unlike anything else and I really love all their exquisite flavours!
My trusty Creamy Smoked Salmon Tagliatelle is a very easy recipe to make… with impressive and delicious results. It works best with ribbon-cut noodles, i.e. pasta that is long, wide and flat, such as tagliatelle, fettucine or even pappardelle. The only prep involved is dicing the smoked salmon and chopping the parsley. Everything comes together quite quickly. You prepare the ingredients whilst the water for the tagliatelle is boiling, then you make the cream sauce during the pasta’s cooking time.
The recipe calls for double cream but for a low fat alternative, you can use Elmlea double light cream – 284ml.
It’s very important to keep in mind that the cream sauce will thicken quite quickly in the skillet, so don’t let the cream sauce boil or even simmer. Keeping the heat low whilst you stir the double cream will keep the sauce from becoming a thick, gloopy mess. At this point in the recipe, you are merely heating the double cream slowly so it combines with the smoked salmon and the spices.
Once you have drained the tagliatelle (best cooked al dente), work very quickly to coat the pasta with the cream sauce. Serve immediately as this dish is best eaten hot. The cream sauce does not reheat well so it’s not a good idea to keep leftovers.
Want to impress everyone with this easy, tasty dish? You can get the full, step-by-step recipe to my Creamy Smoked Salmon Tagliatelle on Bim’s Kitchen website here.
I’ll be posting more recipes featuring Bim’s Kitchen delicious sauces and condiments over the coming months, so stay tuned! In the meantime, have a look at this blog’s Archives for a list of previous recipes I developed for Bim’s Kitchen.
Although Bim’s Kitchen provided me with free samples of their products, all views are my own. I did not receive compensation for my recipe or this blog post.
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