This is a very quick pasta dish – enough for 2:
- 3 generous handfuls of fusilli (cooked according to the instructions on the packet)
- 100g double cream
- 100g creme fraiche
- 150g cooked salmon (flaked) – I used Waitrose ‘Succulent and smoky kiln roasted Scottish salmon slices’ – you could also use a packet of smoked salmon off-cuts
- Lemon juice
- Black pepper
Drain the pasta when cooked, and reserve. Put the pan back on the heat and add the double cream. Cook gently until it begins to boil, then stir in the creme fraiche, and again bring to the boil. Stir in the salmon and allow to heat. Stir in the pasta. Make sure the mixture is piping hot and add lemon juice and black pepper to taste. Serve with a green salad.