A LUXURY SAUCE PREPARED IN 5 MINUTES

1 lb. Penne Pasta (Spinach if available)
2 tblsp. Butter
1/4 small onion (finely chopped)
4 oz. Ian McTavish or Echo Falls Smoked Scottish Salmon (chopped)
1 cup Heavy Cream
Fresh Ground Black Pepper

Melt butter and cook onion until soft but not browned. Add 1/2 the salmon and the cream.
Warm gently and puree in food processor together with onion until smooth. Cut remainder of
salmon into thin strips. Cook the pasta, drain and place in a large serving bowl. Toss in
cream and salmon sauce. Add pepper and salmon strips. Stir.

Makes 4 servings