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Creamy smoked salmon pasta for four

The beauty of this dish lies in its versatility and elegant simplicity. Portions can easily be halved for a light starter or doubled to serve a large crowd. Very little preparation is required; if you slice the salmon and chop the parsley ahead of time then virtually all that's left to do is put the pasta in the pan and stir. So invite your guests into the kitchen, open a chilled bottle of wine and chat as you cook.

8 oz wholegrain pasta, tagliatelle works especially well
8 oz smoked salmon
2 tbsp crme fresh
2 tbsp single cream
Lemon juice
Black pepper
A handful of curly parsley, finely chopped.

Cook the pasta according to packet instructions. Meanwhile, slice the smoked salmon. Put half aside and the other half into a hot dry non-stick pan until it sizzles.
Mix the cream with the crme fresh. Add a squeeze of lemon juice (this lifts the cloyingness of cream) and a good dose of black pepper.

Drain cooked pasta, and then combine with the cooked and uncooked salmon. Stir in the cream mix before decanting to warm bowls. Garnish with chopped curly parsley.

The perfect companion wine to this dish is a 1999 Rex Hill Vineyards Pinot Gris. Its delicately complex melon and citrus flavours add a juicy, slightly tangy nuance to the salmon while the crisp acidic finish balances the fish's oily richness.

Learn more about this author, AK MacKendrick.
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