| 50g Butter | |
| 100g Smoked Salmon, Chopped | |
| Juice of 1/2 Lemon | |
| 100ml double cream | |
| 5 Tbsp Whisky | |
| 275g Tagliatelle |
| 1. | Melt the butter in a saucepan, add the salmon, stir and sprinkle with the lemon juice. Cook for a few minutes. |
| 2. | Add the cream and whisky and season with salt and pepper. Cook over a low heat for 5 minutes. |
| 3. | Cook the tagliatelle in a large pan of salted, boiling water until al dente, drain, add to the sauce and cook for a few minutes. Toss gently and transfer to a warm serving dish. |
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