Pasta with lemon, salmon trimmings and crème fraiche
Splash of olive oil
Two clove of garlic, finely chopped
240g smoked salmon trimmings
Eight tablespoons crème fraiche
Zest of a lemon and a squeeze of lemon juice
Heat a pan of salted water till boiling and add your pasta.
While that’s cooking, fry the garlic in the olive oil until pale gold and softened.
Add the crème fraiche, the lemon zest and juice and the salmon trimmings. Mix together and cook on a medium heat until the sauce is warmed through and thickened slightly.
When your pasta is cooked, drain it, then add to the crème fraiche pan and mix together with the sauce. Top with plenty of black pepper and serve.
- The Telegraph