Poor Salmon, They Just Taste So Good...

Serves 4 takes 40 mins



1 tin of light evaporated milk
1 onion finely diced
1 tablespoon of oil
Salt & pepper

200g of smoked salmon fillet
1 courgette
1/2 a packet of free flow frozen spinach

In a saucepan heat the oil to a medium heat and cook the onion until soft and translucent (gotta love that word), do not brown. Add the evaporated milk and allow to simmer, stirring occasionally to prevent sticking (scrape any sticking milk from the bottom of the pan). Cook to thicken, darken and reduce by half (about 30 mins). Add salt & pepper to taste. This sauce will take on the flavour of whatever it is served on that is why the lemon and salmon are not added, it is not necessary and the sauce will often split if acid is added.
While cooking the sauce bring a large pot of salted water to the boil for the pasta. Flake the fillet of salmon and remove any bones. Squeeze the juice of 1 large lemon on to the salmon and mix in. Grate a courgette and set aside. Take 1/2 a packet of free flow frozen spincah and set aside.
10 mins before serving cook your pasta as per instructions, the pasta you can see is orecchiette and takes about 10 mins.
Drain the pasta, return to the pot and add the veges and salmon, stir through gently adding a splash of olive oil if it needs loosening up a little (we used lemon infused olive oil).
Spoon into warm bowls, pour over the sauce and serve with lots of freshly grated parmesan and ground black pepper.