Ingredients

• A fresh pasta of your choice (400g)
• 200g Traditional Smoked Salmon
• 50g butter
• 2 tbsp of green peppercorns
• Lemon (to squeeze to taste)

Preparation method

Boil the pasta until al dente.

In the meantime, melt the butter into a saucepan. Rinse and drain the peppercorns before adding them to the butter – making sure that the butter remains soft as opposed to liquefying under the heat.

Just before the pasta is boiled cut the smoked salmon into long strips.

Drain the pasta, add the peppercorn mixture, a good squeeze of lemon juice (to taste) and then the smoked salmon right at the end, taking extra care not to let the salmon cook.

Season to taste and serve immediately.  It couldn’t be any easier!

This recipe is blissfully simple, which means you can experiment with all of our award-winning smoked salmon recipes! We recommend our hot smoked salmon range which adds a little extra kick to complement the peppercorn sauce.