Ingredients

• 75g John Ross Jr traditional smoked salmon, cut into strips
• 200g linguine
• Knob of butter
• Lemon zest
• 200ml half-fat crème fraîche
• 2 garlic cloves
• 25g fresh grated Parmesan
• Handful of wild rocket

Preparation method

Boil linguine until al dente. While it cooks, melt the butter in a pan and cook the crushed garlic until it becomes soft. Next, add the lemon zest, parmesan and crème fraîche, cooking for 1 minute and stirring regularly before removing from the heat.

Remove linguine from the boil, mix in the sauce and add the smoked salmon strips. Serve in two portions and add wild rocket as a garnish. And there you have it! A light yet luxurious Scottish smoked salmon pasta dish.