This is a really delicious recipe and very practical for leftover salmon. You can use hot smoked salmon, even wild one from the tin. You can add some sautéed mushrooms, onions and garlic, variations is yours.

1. Put your linguine on to boil in plenty of salted and oiled water.

2. Gently heat the olive oil in a large, heavy-based frying pan. Gently fry the mashed garlic, before stirring in the creme fraiche. Stir over a low heat for 2 min.

3. Add half of the lemon juice to the creamy sauce, along with the dill. Remove any skin and large bones from your salmon, flake and add to the mix. Season generously and cover.

4. Once the pasta is cooked through, drain it and incorporate into the creamy sauce, coating as thoroughly as possible.

5. Drizzle with the remaining lemon juice and serve immediately with a little extra dill.

Enjoy!