Salmon penne with chives and pink peppercorns

INGREDIENTS FOR 4 PEOPLE
400 g penne
200 g sliced smoked salmon
30 g butter plus a little to finish
200 ml cooking cream
Half an onion
Chives
Pink peppercorns
Salt

I cut 3 salmon slices into strips and reserve for decoration.

I finely chop the rest.

I finely chop onion.

I gently soften in butter in a pan.

I add water and cook 5 minutes without colouring, until creamy.

I add chopped salmon, stir and cook another 5 minutes.

I add cream and simmer a couple of minutes.

I crush pink peppercorns in a mortar or with a knife.

I add to sauce and check salt; salmon is already savoury.

I snip chives with scissors.

I cook pasta in plenty of water: per 100 g pasta, 1 litre water and 10 g salt.

I drain, reserving water and leaving pasta moist, and add to sauce.

I add chives and butter and toss thoroughly, adding reserved cooking water if needed.

I plate with salmon strips, chives and pink pepper.