200grams Gourmet Direct Hot Smoked Salmon
500gm fresh Fettucine Pasta
50ml Cream
3 Spring Onions sliced
2 Medium stalks of Celery diced thinly
3 fresh Garlic cloves cleaned & crushed
1 Tbsp Olive Oil
1 Tbsp Tomato Paste
Verjuice
Juice and zest of 1 medium Lemon
Fresh Rocket, Dill or flat leaf Parsley

Method

Cook your pasta. Fry the spring onions and garlic in oil in a large pan to soften but not brown. Add tomato paste and a little Verjuice and cook for three minutes. Season. Add a little more Verjuice then the cream and simmer for a few more minutes. Taste and adjust. You want to strike a balance between the citrus and the rich cream.

Fold in the Hot Smoked Salmon in chunks and lemon zest and juice. Sprinkle over a handful of finely chopped Rocket, Dill or flat leaf Parsley. Taste and season. Try not to stir too much at this point or you will render the Salmon to mush.

Remove Pasta when cooked and drain, then place on plates. Then pour over your Salmon mixture. Serve with a piece of fresh Lemon or Lime on the side.

Feeds 4