To serve 2

1tbsp olive oil

Approx100g  Dunkeld smoked salmon trimmings, chopped

1 large shallot or a small onion, finely chopped

Grated zest & juice of half a lemon

½ tsp freeze-dried dill tops or a handful fresh dill, chopped

1 tsp whole grain mustard

142 ml carton single cream

Salt & pepper

150g of your favourite pasta shape

Cook the pasta according to the packet instructions.

Whilst the pasta is cooking:

Heat the olive oil along with the lemon zest in a pan.

Add the chopped shallot or onion to the oil and cook gently for a few minutes until soft and translucent but not browned.

Stir in the dill, mustard, cream and seasoning (be careful with the salt as the salmon will be salty).

Add the smoked salmon and lemon juice to the pan then stir in the cooked and drained pasta.