Dinner
6 oz smoked salmon
¼ cup sun dried tomatoes
1 tablespoon olive oil
1 clove garlic
1 cup heavy cream
¼ cup snipped fresh chives
¼ teaspoon mustard powder
2 teaspoon lemon juice
375 g fettuccine pasta
2 tablespoon parmesan cheese
Cut the smoked salmon and sun-dried tomatoes into bite-size pieces.
Heat the oil the frying pan, add the garlic and stir over for low heat for 30 seconds. Add the cream, chives, mustard powder, and salt and pepper, to taste. Bring to boil, reduce the heat and simmer, stirring, until the sauce begins to thicken.
Add the salmon and lemon juice to the pan and stir to combine. Heat gently.
While the sauce is cooking, cook the fettuccine in a large pan of rapidly boiling salted water until al dente. Drain well and return to pan. Toss sauce through the hot pasta. Serve immediately, topped with sun-dried tomatoes and parmesan.