Serves: 4

• 170 g | 6 oz fresh green and white tagliatelle
• 170 g | 6 oz good-quality smoked salmon, cut into thin strips
• French dessing

To garnish

• 4 springs of fresh dill
• Cook the pasta in plenty of rapidly boiling water. When cooked, drain and rinse with cold water. Leave to cool.
• Mix the pasta and smoked salmon with the dressing. Arrange on a 4 individual serving plates and garnish each with a sprig of fresh dill.