About this recipe:Using smoked salmon trimmings gives you all of the flavour of more expensive cuts but at a fraction of the cost.
150ml single cream
200g smoked salmon trimmings, cut into small strips
8 fresh chives, snipped
salt and freshly ground black pepper
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Method Prep:5min › Cook:12min › Ready in:17min
Bring a large pan of lightly salted water to the boil. Add the pasta and cook for 8-10 minutes, or according to the packet instructions, until al dente.
Meanwhile, heat the cream gently in a small pan. Season sparingly with salt.
Drain the pasta, tip into a serving dish and add the salmon and cream. Toss to mix. Grind over some pepper, sprinkle with the chives and serve at once.
*If using fresh pasta, double the quantity and cook for just 2-3 minutes. *Wrap any surplus smoked salmon in cling film. It will keep for 4-5 days in the fridge, and can be used on canapés, or in a sauce, salad or quiche.