Salmon and bacon tagliatelle
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This came about because the power cut meant we had to use up defrosted salmon and bacon from the freezer.
Thank you for the inspiration, power co!
- A dash of olive oil
- 2 salmon steaks, cut into 1" long pieces
- 4 rashers of uncooked smoked bacon, rind removed, cut into 1" long strips
- 1 large leek
- 1 tin lobster bisque soup
- 125 ml single cream
- Freshly ground black pepper
- Chopped chives and flower heads (only because they were there)
- 200 g dried tagliatelle
- Preheat the oven to 200° C (400° F - gas 6)
- Chop the leek diagonally, into 1/2" thick slices
- Boil the leek slices in a pan of water for 3 minutes (this seems to moisten them slightly)
- Mix the soup, single cream and pepper in a bowl
- Shake a dash of olive oil into the bottom of an ovenproof dish
- In the dish, place the smoked bacon, salmon and leeks in alternate layers
- Pour the soup mixture over the layers
- Sprinkle with the chopped chives
- Cook, uncovered for 45 minutes
- Boil the pasta as directed, usually 7 minutes in boiling water.
- Place the pasta onto a warm plate and spoon the salmon and bacon mixture over the top
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