2 x 180g Hot Smoked salmon portions
500g pasta fresh or dried
4 tbsp olive oil
1 bulb garlic, peeled
½ cup chives, parsley, dill, finely chopped
50g green peppercorns
5 spring onions, finely chopped
½ cup cream
1 lemon, zested
Pre-heat oven to 170°C. Remove the skin from the hot smoked salmon portions, cut into chunks and set aside. Place garlic cloves into a small oven-proof dish and pour over oil, bake in the pre-heated oven for 30 minutes. Cool slightly. Cook pasta as per pack instructions in a large saucepan of salted water. Place the garlic, cooking oil, herbs, peppercorns and spring onions into the work bowl of a food processor (or mortar and pestle) and process until well combined. Add the cream and lemon rind to the work bowl and process for 15 seconds. Drain pasta and return to the saucepan, fold through the salmon pieces and the garlic and peppercorn sauce, gently toss.
Garnish with finely chopped herbs, season with black pepper and serve hot.
Preparation time: 45 min | Portions: 4 servings