Creamy Smoked Salmon and Dill Pasta

Ingredients

• 300 g linguine ((or any other pasta shape))
• 200 g smoked salmon ((half cut into ribbons and half chopped))
• 50 g parmesan (finely grated)
• 30 g dill (finely chopped)
• 300 ml double cream ((heavy cream))
• 25 g butter
• Salt and Pepper

Instructions

1. 1

   Cook the pasta according to packet instructions / your own preferences.

2. 2

   Slice half the smoked salmon into ribbons and chop half into rough pieces, grate the parmesan and chop the dill.

3. 3

   Place the cream and butter in a pan and gently melt the butter and bring the sauce just up to the boil then turn off.

4. 4

   Add the roughly chopped salmon (not the ribbons) and half the parmesan and dill plus some salt and pepper to the sauce and stir. The salmon will gently cook in the heat of the cream.

5. 5

   When the pasta is cooked, drain it and add it to the sauce along with a couple of tablespoons of cooking water.

6. 6

   Divide the pasta and sauce between the plates and lay over the remaining salmon ribbons. Sprinkle with lots of parmesan and dill and serve with a glass of white wine.