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Peppery Fish Pasta

Serves 4

14 ounces tagliatelle
3 tablespoons cracked black pepper
1 tablespoon sea salt
9 ounces fresh salmon fillet
5 tablespoons olive oil
2 red peppers (cut into strips, lengthways)
½ bunch flat-leaf parsley (leaves picked)
2 teaspoons butter
4 – 5 cloves of crushed Barbismoked™ Lavender with Rosemary & Lemon SmokedGarlic™
4 leaves frisee salad leaf (cut into strips)


1 Boil the tagliatelle in plenty of salted water until al dente.
2 Preheat the oven to its lowest temperature.
3 In a mortar, grind the pepper and salt together and then rub the mixture over the salmon on all sides. Leave for ten minutes for the flavours to develop.
4 Heat 2 tbsp oil in a pan and fry the fillets for 2-4 minutes on each side. Remove from the pan, wrap in aluminium foil and keep warm in the oven.
5 Meanwhile, heat 3 tbsp oil in the pan and braise the peppers until soft. Add the parsley and garlic and fry briefly, then season to taste with salt and ground black pepper.
6 Drain the cooked pasta and add to the peppers in the pan. Toss together quickly, then stir through 2 tsp butter and the lettuce.
7 Cut the salmon into strips. Arrange the pasta and salmon on warmed plates and serve immediately.


Based on a recipe featured on Eat Smarter