Ingredients

Method

• 200 g Woolworths lightly smoked kippers
• 1 T olive oil
• 200 g Woolworths diced wood-smoked bacon, chopped
• 200 g crème fraîche
• lemon juice a squeeze
• black pepper, to taste
• 2 T dill, chopped
• 400 g tagliatelle, cooked al dente and drained

Method

Ingredients

1. Place the kippers on 2 pieces of baking paper. This will prevent them from sticking to the pan. Alternatively, use
a nonstick pan.

2. Heat the oil in a pan and add the fish on the paper. Cook for 2 minutes on each side. Remove the paper and the fish from the pan.

3. Add the bacon and fry until golden. Add the crème fraîche and kippers and gently warm through. Add the lemon juice, pepper and dill and serve with the pasta.

Find more pasta recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana