This is a recipe from an old Italian cookbook that we have here at home. It is so simple, but generally that’s the beauty of using smoked salmon, it needs very little embellishment. This particular recipe requires very little salmon per person and is an elegantly simple dish that makes for a delicious supper for friends. Use a mix of both green and white tagliatelle for added colour. Try it! Tagliatelle with Smoked Salmon Serves 4   175g smoked salmon, sliced 300ml cream pinch nutmeg 350g tagliatelle salt and pepper chives to garnish   Cut the salmon into thin strips and mix them together in a bowl with the cream and nutmeg. Cover and leave to stand for 2 hours in a cool place. After 2 hours, bring a large pan of salted water to the boil and cook the tagliatelle as per packet instructions. While the pasta is cooking, in a seperate saucepan you can gently warm the cream and salmon mixture – don’t boil it! When the pasta is cooked, add the salmon and cream mixture, mix well, and garnish with the chopped chives.   Pic courtesy of Bord Bia.