Salmon / smoked salmon, cream and pasta

Ingredients

• 175g (6oz) pasta shapes

• 15g (½oz) butter

• 2tsp (10ml) oil

• 1 shallot, finely chopped

• 150ml (¼pt) dry white wine

• 150ml (¼pt) double cream

• 100g (4oz) smoked salmon cut into thin strips / 2 salmon fillets

• 1tbsp (15ml) fresh chopped dill, to garnish

Method

Heat the butter and oil in a frying pan and fry the shallots for 5 mins. Add the wine and boil rapidly until the liquid is reduced by two-thirds.

Meanwhile, cook the pasta in a large pan of lightly salted boiling water, or according to the instructions on the packet.

If using salmon fillets, fry them (for perhaps 10 minutes), remove the skin and flake.

Remove the proto-sauce from the heat and gradually stir in the cream. Return the pan to a gentle heat and simmer for 2-3 mins until the sauce has thickened slightly.

Drain the pasta well and stir into the sauce with the salmon (whether smoked or cooked fillet). Season to taste with salt and freshly ground black pepper and divide between two serving bowls.

Garnish with the chopped dill and serve immediately.