Spaghetti with smoked salmon, mushrooms and wild rocket & parsley

120g good spaghetti
60g smoked salmon, cut into fine strips
60g button mushrooms, thinly sliced
150g mixed wild rocket (120g) and flat-leaved parsley (30g)
juniper oil* or olive oil
sea salt and freshly-ground black pepper
parmesan cheese, if liked, for garnish
serves 2

Since I started working from home again, my favourite lunch or easy dinner.

Cook the spaghetti until just past what most people seem to regard as ‘al dente’ (it usually renders as ‘slightly chalky in the centre’ – I liked mine cooked through, but firm to the teeth). Meanwhile, fry the mushrooms in a little of the juniper oil, add the salmon and reserve.
Drain the spaghetti, combine with the mushrooms, salmon, rocket & parsley, add a dash of juniper oil and return to the heat for a minute or two, stirring.
Sprinkle with sea salt and lots of black pepper and serve.
I don’t normally shave Parmesan over fish pastas but it works quite well with this one.

* you can make juniper oil by infusing loads of juniper berries in a blend of olive and sunflower oil or in olive oil. I bought mine from Hemmingways in Clontarf.