I came across some fabulous hot smoked salmon at my local farmers market recently (Wyken Vineyards since you ask!) and created this dish to showcase it. You could use unsmoked salmon fillets but the flavour of the hot smoked version served on this bed of pasta with a creamy spinach and mustard sauce is hard to beat.

• Hot smoked salmon
• 2 handfuls of Malfada Corta pasta
• A handful of fresh or two ‘plugs’ of the frozen chopped spinach you can buy from e.g. Waitrose or Sainsbury’s – I always have some in the freezer
• 2 tbsps double cream
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• Extra virgin olive oil for drizzling
• Salt and freshly ground black pepper
• A grating of fresh nutmeg
• Wedge of lemon to serve

To make…

• Cook the pasta in boiling salted water according to the instructions on the pack – it usually takes about ten minutes.
• Meanwhile, warm and mix the cream, mustard and lemon juice in a small pan and then add the chopped fresh or defrosted frozen spinach to make a sauce. Season with a pinch of salt, black pepper and a little grated nutmeg.
• Drain the pasta (reserve a little of the cooking water) and add it to the pan of creamy spinach sauce. Stir until the pasta is thoroughly coated with the sauce – add a little more cream or pasta water if the sauce is too thick. Pour it onto a warmed plate, drizzle with a little extra-virgin olive oil. Top with the salmon and a squeeze of lemon.

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