2 lightly smoked salmon fillets, 300g prawns, 200g creme fraiche, parmesan cheese, dill, black pepper, olive oil, fresh tagliatelle.
Skin the salmon fillets and cut them into large chunks, keep the skin back. Put on a large pan to boil for the pasta.
Fry the skin in a really hot pan with a little olive oil.
Once the skin in golden brown and crispy remove from the pan and set aside.
Add the salmon chunks and prawns, season with black pepper and add two teaspoons of dill. Cook for 8-10 minuets on a medium heat.
Once the fish is cooked turn down the heat. Add the pasta to the boiling pasta water.
Stir in the creme fraiche bit by bit. Then add the parmesan cheese, how much is up to you- I add a good handful grated- but I love cheese. You may want to add a lot less depending on your taste. Gently stir through.
Once the sauce has heated through remove from the heat and rest it for a minute. In the meantime drain the pasta.
Combine the pasta and the sauce and plate- serve with the crispy salmon skin.