Hot smoked salmon & dill spaghetti

• pack hot smoked salmon↗150-160g g
• good-quality dried spaghetti↗400g g
• frozen petits pois↗100g g
• fresh dill↗a small bunch

  (a supermarket packet is about right)

• (rounded) crème fraîche↗3 tbsp tbsp

Step-by-step instructions

1. 1

   First prepare the salmon. Flake the salmon into mouthful-sized chunks in a bowl. Bring a large pan of generously salted water to the boil.

2. 2

   Cook the pasta. Feed the spaghetti into the pan, give it a stir, then cook at a rolling boil, stirring occasionally to keep the strands separate, until the pasta is just tender but with a bite. Check the cooking time on the pack, as it does vary. When the pasta is almost done, throw in the peas.

3. 3

   Finish the dish: remove any tough stalks from the dill, then chop the fronds fairly roughly. Reserve about 4 tablespoons of the pasta water, then drain the pasta and peas and return them to the pan with the reserved water. Set over a very low heat, then toss in the salmon, dill, crème fraîche, salt and plenty of freshly ground black pepper. Toss everything together lightly and heat through briefly, then serve.