- ½ sepia pasta pack
- 220 g cream
- 1 bunch of dill
- 2 cloves of garlic
- 150 g wild Pacific smoked salmon (check packaging for FAO symbols 61, 67, 71, 77, 81, and 87)
- 1/3 OLE! sliced green olives jar
Cut the salmon into smaller pieces, place the pieces in a pan, add cream, chopped dill, and crushed garlic. Add olives.
Cook the pasta in salted water. When ready, add to sauce. Season with pepper.