12 ounces tagliatelle
1/2 cucumber
6 tablespoons butter
grated rind of 1 orange
2 tablespoons chopped fresh dill
1 1/4 cups single cream
1 tablespoon orange juice
4 ounces smoked salmon, skinned
salt and ground black pepper
Cook the pasta in plenty of boiling salted water according to the instructions. Using a sharp knife, cut the cucumber in half, lengthwise then, using a small spoon, scoop out the seeds and discard. Turn the cucumber on the flat side and slice thinly. Melt the butter in a saucepan, add the orange rind and dill and stir well. Add the cucumber and cook gently for 2 minutes, stirring occasionally. Add the cream and orange juice, and season to taste. Then simmer for 1 minute. Meanwhile, cut the salmon into thin strips. Stir into the sauce and heat through. Drain the pasta thoroughly and toss in the sauce until well coated. Serve immediately. Serves 4.
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