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Scottish anchorages

Pasta with smoked salmon and crème fraiche by Cathie

Ingredients (for four)

 

2 handfuls pasta per person

2-3 generous tablespoons 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.