Smoked Salmon Pasta

Prep time: 13-15 minutes
Cooking time: 26-30 minutes
Serves: 4

Bring a pan of water to the boil. Add the pasta and cook following the pack instructions. Drain. Meanwhile, gently soften the onion in the oil and butter for about 10 minutes. Add the garlic and brandy or wine, if using, and cook for another minute or two.

Mix together the crème fraiche, egg yolks and egg. Take the pan off the head and add the crème fraiche mixture to it.

Put the pan back over a low heat. Add the herbs, if using, and salmon and warm through for a couple of minutes. Add the pasta to the sauce and mix together. Top with the cheese and serve with steamed green veg.

Ingredients

  • 150g Alfred Enderby smoked salmon
  • Penne rigate pasta quills
  • 1 red onion, peeled and finely chopped
  • 1 tbsp olive oil
  • 5g unsalted butter (small piece)
  • 1 clove garlic, peeled and finely chopped
  • 2 tbsp brandy or wine (optional)
  • 300ml reduced fat crème fraiche
  • 2 free range egg yolks
  • 1 free range egg
  • Handful fresh herbs, such as chives or parsley, chopped (optional)
  • Parmesan cheese (about 30g), finely grated

Recipe courtesy of fishisthedish.co.uk