- 250ml/9fl oz double cream
- 1 tbsp Dijon mustard
- 1 lemon, juice only
- salt and freshly ground black pepper
- 100g/3½oz salmon fillet, skin removed, sliced
- 250g/9oz angel hair pasta, cooked
- 2 tbsp chopped fresh chives, to garnish
- Place the cream, mustard, lemon juice and salt and freshly ground black pepper into a saucepan and bring to the boil.
- Add the salmon and cook for 2-3 minutes.
- Add the hot cooked pasta to the sauce and stir well.
- To serve, stir and spoon into two serving bowls. Garnish with chopped chives.