Linguini with smoke salmon

In Kate Whiteman's The ultimate book of fish and shellfish, this recipe caught my eye as I don't usually cook cucumber. I have cucumber in salads and sandwiches but never in a dish. Surprisingly, it works really well!

Serves: 2 persons.

Ingredients:

• 150g linguini (the recipe called for tagliatelle but I prefer linguini), cooked al dente
• ¼ cucumber (100g)
• 30g butter
• ½ orange grated rind
• 2 tbsp dill, finely chopped
• squeeze of orange juice
• 100ml single cream
• 70g smoked salmon (I used trimmings as they are cheaper)
• salt & pepper to taste

Method:

1. Using a sharp knife, cut the cucumber in half lengthways. Then, using a small spoon, scoop out the cucumber seeds and discard.
   
   
   
   
   
   
2. Turn the cucumber on the flat side and slice it thinly.
   
   
   
3. Melt the butter in a heavy pan. Add the grated orange rind and dill and stir well.
   
   
   
4. Add the cucumber and cook gently over a low heat, stirring occasionally, for about 2 min.
   
   
   
5. Add the single cream and squeeze of orange juice and season to taste with salt & pepper. Simmer very gently for 1 min. Do not allow the mixture to boil or the cream will probably curdle.
   
   
   
6. Cut the salon in thin strips.
   
   
   
7. Stir the salmon into the sauce and heat through.
   
   
   
   
   
   
8. Add the pasta to the sauce and serve immediately.