Serves: 4

170 g | 6 oz fresh green and white tagliatelle

170 g | 6 oz good-quality smoked salmon, cut into thin strips

Fresh dressing

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 4 individual serving plates and garnish each with a sprig of fresh dill.

Wine:Very Dry White

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.

This sauce should be served on the day after is has been made in order to allow the flavours to develop. It can be served with hot or cold pasta.

6 large tomatoes, peeled and finely chopped
1 red onion, finely chopped
4 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
6 tablespoons extra virgin olive oil
juice of half a lemon
salt and freshly ground black pepper

1. Put the tomatoes into a sieve and drain them for 30 minutes.
2. Mix the tomatoes with the onion, garlic and herbs. Add the oil and lemon juice. Season to taste with salt and pepper.

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]