Scottish anchorages

Back to food and drink on board

Ingredients (for four)

2 handfuls pasta per person
2-3 generous tablespoon crème fraiche (or you can use Greek yoghurt or a mixture of cream cheese and double cream instead)
Smoked salmon chopped into pieces, ~ 1 dessert spoonful per person
Parmesan cheese

Method

Cook pasta as per packet instructions. Drain and return to pan with crème fraiche and smoked salmon. Stir through over a very low heat for a minute or two. Serve immediately with a sprinkling of grated parmesan and ground black pepper.

Goes well with green side salad.