Salmon linguine

Ingredients

Two cooked salmon fillets, poached or roasted

400g linguine

One tbspn olive oil, plus extra for drizzling

Knob of butter

Two shallots finely sliced

Two bunches of watercress. Reserve a handful for garnish

100ml double cream

Grated zest of one lemon, plus a squeeze of lemon juice

Method

This dish is three stages at the same time but is easy and worth the effort

1. Cook the salmon fillets or flakes and put to one side

2. Cook the pasta according to the instructions until al dente

3. Drain and toss with two tbspns of the cooking water and a drizzle of oil

4. Meanwhile heat the butter and oil in a frying pan and cook the shallots over a medium heat for five minutes until soft

5. Place in a food processor with the watercress and cream and blitz until you have a smooth sauce

6. Return the sauce to the pan with the lemon zest and juice and season with salt and pepper

7. Gently warm through and pour the sauce over the hot pasta and flake in the salmon

8. Garnish with watercress and serve

Top tip

This pasta dish is just as delicious with smoked salmon pieces or hot flaked salmon instead

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