Creamy Smoked Salmon Pasta

4-6 large slices smoked salmon

1 medium onion

2/3 small pack chestnut mushrooms

1 small (1/4 pint) pot of double cream

capers (2 teaspoons)

green jalapenos - from jar (3 slices)

white peppercorns (6) Crushed.

Lea & Perrins

Parmesan

Vermouth (extra dry)

Dill

2 handfuls of pasta.

Chop onions and fry until starting to turn translucent. Slice mushrooms and add those. Roughly chop the salmon and add that once the mushrooms are staring to cook and the onions turn translucent. Fry for another minute.

Add capers & jalapenos (finely chopped).

Grind peppercorns and add. Add a good dash of Lea & Perrins and a good sprinkling of dill.

Splash a little vermouth in the bottom of the pan, and turn up the heat. Liquid will come out of the salmon & mushrooms making it hard to reduce down, so just wait until it starts to boil. Pile up the salmon etc in the pan and add the cream, slowly, stirring through the salmon.

Cook the pasta according to the packet.

Once the sauce is cooking nicely grate in some Parmesan. Reduce down slowly.

Once the pasta is cooked, drain and add to the sauce.

Serves 2.