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This lemony, creamy dill sauce for pasta would work well for any leftover fish or even shredded turkey. You need to make sure you reheat the meat through thoroughly in the sauce until piping hot before serving.

300g (11oz) tagliatelle
1 garlic clove, crushed
25g (1oz) butter
150ml (1/4 pint) white wine
284ml (10fl oz) double cream
225g (8oz) smoked salmon, finely sliced
100g (4oz) baby spinach
2tbsp chopped dill

1. Cook the tagliatelle according to packet instructions.
2. Meanwhile, fry the garlic in butter for 2 mins. Add the wine and boil for 3 mins. Add the cream and simmer for 2 mins.
3. Drain the pasta and return to the pan. Fold in the sauce with half the sliced salmon, the spinach leaves and dill.
4. Transfer to a large platter and top with the remaining salmon.

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