Creamy Dill and Salmon Pasta


* 375g tagliatelle pasta

* 2 x 142ml pots single cream

* salt and freshly ground black pepper

* Juice of ½ lemon

* 250g pack Ullapool Smokehouse smoked salmon trimmings

* 15g pack fresh dill, finely chopped

1. Cook the pasta as pack instructions.

2. Combine together the cream, seasoning, lemon juice and salmon and heat gently for 1 minute.

3. Drain the pasta then combine with creamy sauce base, sprinkle with the dill and serve immediately.