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.