INGREDIENTS

Serves 4

150g smoked salmon trimmings, hot smoked salmon or even a tin of salmon will do
bunch of fresh dill (dried will do if you can’t get hold of fresh)
olive oil
150ml creme fraiche
zest of 1 lemon
400g dried pasta
freshly ground pepper

Preheat oven to 120°C

Put a handful of chopped dill in a bowl with a couple of tbsps of olive oil and put in a warm oven to infuse while you cook the pasta. Cook pasta according to packet instructions, drain reserving a small cup of water. Toss the salmon, dill in oil, splash of cooking water, black pepper, lemon zest and creme fraiche. Serve immediately with a few more snips of dill on top.

Approximate cost £4.15