To serve 4
Ingredients
- 2 tbsp olive oil
- Approx 300g Dunkeld smoked salmon trimmings
- 150-175 g chestnut or button mushrooms, sliced
- 4 tbsp sun-dried tomato paste
- Approx 80g soft cheese with garlic & herbs (such as Boursin) or just use Philadelphia and add garlic & whatever herbs you fancy
- 284 ml carton single cream
- Salt & pepper
- 150g penne or fusilli pasta
- 1 medium head broccoli, cut into fairly small florets
- For the topping:
- Bunch of spring onions, trimmed & chopped
- 90g mature cheddar
- 45g flaked almonds
- 1 garlic clove, chopped
Method
- Cook the pasta according to the packet instructions. 4 minutes before the end of the cooking time add the broccoli to the pan, bring back to the boil and cook for the remaining 4 minutes. Drain well.
- While the pasta is cooking heat the olive oil in a wide pan.
- Add the mushrooms and stir fry for a minute or two then stir in the sun-dried tomato paste, soft cheese & cream. Bring to a gentle simmer, season to taste and cook gently until the cheese has melted.
- Stir in the cooked pasta & broccoli along with the smoked salmon.
- Pour it into a baking dish.
- Mix all the topping ingredients together thoroughly and sprinkle over the salmon & pasta mixture. Bake in a moderate oven (190ºC ordinary oven, 170ºC fan oven) for about 20 minutes until topping is crisp and golden.