The members of the WI have always been well-known for their skills with cooking and baking, amongst their many other talents of course!

A few years ago, Keevil & District WI decided to produce their own cookbook containing some of their favourite recipes. Copies of this handy little cookbook called ‘What’s Inside?‘ are still available to purchase from Janice Maskrey (01380 870438) for £6.00, the money from which is ploughed back into WI funds.

In the meantime, we are going to feature one of the recipes here on a seasonal basis. We would like to thank the members of Keevil & District WI for their generosity in contributing their favourite, tried and tested recipes with us.

Creamy Salmon Tagliatelle (with a Scottish twist)

 

Ingredients:

4 shallots (chopped small)

A small packet of smoked salmon

200g crème fraîche

A packet of tagliatelle (fresh or dried)

1 measure of Scotch whiskey

A handful of fresh parsley

Salt & pepper

Method:

In a large frying pan, sauté the shallots with a little vegetable oil. Tear the smoked salmon into little pieces and add to the shallots and cook gently until pale in colour. Stir in the crème fraîche.

Add the whiskey, parsley and season with salt and pepper. Keep the mixture warm.

In a separate pan of boiling, salted water cook the tagliatelle and when cooked and drained, add the salmon mixture and combine the two.

This dish takes about 10 minutes – the time it takes to drink a glass of wine or as long as the tagliatelle takes to cook! Quantities vary according to number of guests.

 

Recipe by Jane Knowles