30ml/1fl oz olive oil
240ml/9fl oz dry white wine
1 heaped tbsp fresh dill, chopped
a handful fresh chives, chopped
300ml/10fl oz lactose free cream
225g/8oz smoked salmon cut into thin matchsticks
sea salt and freshly ground black pepper
1 lemon, juice only
350g/12oz buckwheat noodles
sliced cucumber and radish to garnish
Heat the oil in a wide pan and add the wine, increase the heat and cook quickly for a further five minutes to reduce the wine.
Add the herbs and the lactose free cream, mix thoroughly, then add the salmon and reheat gently but do not boil.
Season to taste with sea salt, pepper and lemon juice. Cover, set aside and keep just warm.
Cook the noodles in plenty of boiling, slightly salted water until there are just al dente, about 4-8 minutes depending on the variety.
Drain and rinse thoroughly with boiling water.
Turn the pasta into a warmed serving dish and gently mix in the salmon sauce before serving.
Recipe adapted from: Good Food