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.