Another salmon-and-pasta combination, but this time a way of using up any left-over smoked salmon. I like to use Farfalle (bow-tie shapes) pasta for this one.
Cook the pasta in the usual way following the timing on the packet, then drain and allow to cook slightly.
While the pasta is cooking, chop up 100 grams (or more) of smoked salmon. Little strips about 1/4 inch wide and maybe an inch long seem to work best.
In a large non-stick saucepan, melt an ounce of butter and stir in the juice of half a lemon. Heat until the butter is bubbling nicely, toss in the chopped salmon and warm for ten seconds, then add the cooked pasta.
Stir in the pasta very gently, and then add three (or more) tablespoons of double cream and plenty of freshly-ground black pepper.
Stir carefully until the whole dish is nicely warm, then transfer to two warmed bowls. Grate a little Parmesan cheese over each bowl and serve immediately.