Smoked mackerel and leek in crème fraîche

Ingredients

• 2 leeks
• Small knob of butter and slug of olive oil
• 1 packet smoked mackerel
• 1 tbsp capers
• 300ml half fat crème fraîche
• splash of white wine
• 20g Parmesan cheese
• 175g penne/fusilli

Method

Saute the leeks in butter and olive oil until soft.

Cook the pasta.

Add mackerel, capers, crème fraîche, a little salt and pepper and a splash of wine to the leek and warm through.

Combine with the pasta. Serve with parmesan.