Smoked Salmon and Pasta

Serves 3 | Prep Time 10 min | Total Time 25 min

For me, this salmon and pasta dish is a truly nostalgic recipe. Made on special occasions by mum, this was always a special treat and has seen many adaptations over the years.

If I remember correctly this recipe originally called for spring onions, asparagus and broad beans, but due to my own taste preferences, to keep costs down and to reduce food waste in recent years I have tended to swap these ingredients for the student staples: onions and peas.

Whilst this is probably considered a Spring-Summer dish due to the asparagus in the original recipe (which I have found is of course a BBC Good Food recipe!!), I tend to have this all year round and have yet to find anyone who doesn't like it.

Ingredients

270g pasta

1 white onion, finely diced

1 knob of butter

~3 large handfuls of peas,

90ml white wine

1/2 pot of crème fraiche (~150g)

juice of 1/4 lemon

100g smoked salmon

black pepper, to taste

Recipe

1. In a large frying pan fry the diced onion in a knob of butter until translucent.

2. Whilst your onions are frying, boil the kettle so you can start cooking your pasta.

3. Add the white wine to the frying pan and boil to reduce it so that only a small amount of liquid remains.

4. Throw in your frozen peas to the frying pan or in with the pasta if you prefer (although this may increase your pasta cooking time).

5. Once the peas have cooked, reduce the temperature of the frying pan to low and stir in the crème fraiche to warm through.

6. Add the lemon juice and smoked salmon to the sauce.

7. Drain the pasta (and peas) and combine with the sauce in the frying pan. Give it a good stir to coat the pasta and peas with the sauce.

8. Season to taste and enjoy!