100-125g of smoked salmon cut into pieces
juice of half a lemon
sea salt and black pepper
200g of tagliatelle
150 ml of single cream
4 tbspns of capers
swiss cheese (emmenthal or Gruyere) grated
1. Cut up the salmon using a sharp knife, put in a bowl and squeeze over a sprinkling of lemon juice and some black pepper.
2. Cook the pasta in salted, boiling water until al'dente, drain and put back into the pan. Add the cream or creme fraiche while the heat is turned down low. Pour in the capers and the salmon and mix together. Season with a little salt and black pepper and serve on warm plates.
Cheese is good with this but not essential.