As a Christmas gift I received a large packet of smoked salmon. Delicious as it was, I soon grew tired of eating it. I decided to use up the remainder in a pasta with some leftover cream cheese. I put them in at the last minute, so the cheese was soft, but not melted, and the salmon barely warm. It was absolutely delicious and would make a luxurious starter for a dinner party. If you are serving it as a main course, start with a salad. Smoked Salmon Pasta 300 grams linguine 1 tbs vegetable oil 1 large onion, sliced thin 200ml cream 100ml whole milk 150-200 grams cream cheese 6-8 large slices smoked salmon, torn into pieces Salt and pepper to taste Boil the linguine until al dente and drain. In a large pan heat the oil and cook the onion until soft. Pour in the cream and milk, and let it reduce slightly. Add in the linguine and cook until the pasta is hot and the cream and milk are thick. Cut the cheese into small pieces, and cook it with the pasta for one minute. Add the salmon, salt and pepper to taste (the salmon is salty), cook for one more minute and serve immediately. Serves two to three.