Smoked Salmon Pasta Recipe

• 400 grams / 14 oz of fresh spinach (green) tagliatelle or other pasta
• 30 grams / 1 oz (2 tablespoons) of butter
• ½ a small onion
• 150 grams / 5 oz of smoked salmon
• 200 ml / 7 fl oz of single cream
• black pepper to taste
• 1 teaspoon of salt

Melt the butter and cook the finely chopped onion in a small saucepan until it is soft but has not changed colour. Add half the smoked salmon, roughly chopped, and the cream. Warm gently then blend or process together with the onion until smooth. Cut the rest of the salmon into thin strips. Bring a large pot of water to the boil and add a teaspoon of salt. Add the pasta and stir gently. Bring back to boil and cook gently for one minute or until al denté. Drain the pasta, add a knob of butter and turn into a serving bowl. Add the salmon sauce. Stir thoroughly and add a little freshly ground black pepper. Garnish with the salmon strips and half a strawberry and serve at once.

An alternative is to serve the pasta in a bowl with the saucein the middle. Spinach tagliatelle is used as it produces an interesting colour contrast with the salmon but any other pasta can be used.