Hot-smoked salmon pasta sauce with capers and peas
Cream, hot smoked salmon, white wine, onion, peas, creme fraiche (pasteurised cream, cultures), butter (cream), olive oil, capers (capers, salt), garlic, lemon zest, parsley, salt, tarragon, black pepper.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
While every effort has been made to ensure this dish is bone and scale-free, please be aware that some may remain and exercise caution.
Defrost fully. Cook your favourite pasta in well salted water. While the pasta is cooking, empty the sauce into a frypan and heat gently. Add the hot cooked pasta to the sauce and toss through till pasta is coated. Add some rocket leaves or baby spinach to the sauce for extra greens.