This smoky salmon pasta dish is designed as dinner for one but just double the ingredients for a dinner date.
- 75g (3oz) pasta shapes
- 1tsp olive oil
- 1 spring onion, trimmed, washed and finely sliced
- 50g (2oz) smoked salmon or smoked trout, chopped
- 4 - 5tbsp double cream
- 1/2 lime, juice only
- Freshly ground black pepper
Cook the pasta in a pan of lightly salted boiling water according to the packet instructions and drain. Meanwhile, heat the oil and fry the spring onion until softened.
Stir in the chopped salmon and double cream and heat until beginning to bubble. Add the lime juice, bring the mixture to the boil and simmer for 1 – 2 mins, stirring.
Stir in the cooked pasta, season with pepper and serve.
* Luxury salmon scrambled eggBeat 50g smoked salmon into 2 eggs and 3tbsp double cream, cook gently in melted butter in a small saucepan, stirring, until the scrambled egg is set but creamy. Serve with buttered toast. * 100g pack of smoked salmon will make both this recipe and the luxury scrambled egg above.