150g sour cream
1 heaped tsp grainy mustard
sea salt and black pepper
1 heaped tbsp finely chopped shallot
4 heaped tbsp finely snipped dill plus extra to serve
2 heaped tbsp small capers rinsed
200g smoked salmon sliced into thin strips
- Cook the pasta according to the packet instructions or until just tender. Drain in a colander, reserving half a cupful of the cooking water.
- Return the pasta to the pan, add the sour cream, mustard and some seasoning and stir to coat, then mix in the shallot, dill and capers, and finally the smoked salmon.
- Gradually add 3-4 tbsp of the reserved cooking water, or just enough to achieve a creamy emulsion. Serve straight away with a little more dill scattered over.