Step 1

Boil the kettle before you start cooking.

Step 2

Preheat a saute or large frying pan that has a tight fitting lid.

Step 3

Add the oil, and gently fry the salmon fillet (skin side down) for 3 minutes.

Step 4

When the fish 'unsticks' from the pan, flip it and cook the second side for 2-3 minutes, or until it is cooked through.

Step 5

Remove the salmon from the pan and place on a plate to one side.

Step 6

Add the second lot of oil to the saute pan, and fry the onion for a couple of minutes.

Step 7

Tip in the fresh pasta, and pour in a good splosh of hot water from the kettle.

Step 8

Mix the pasta with the onion and water, pop on the lid and let steam for 4 or 5 minutes, stirring occasionally. If the pasta gets dry, or starts sticking to the pan, add more water.

Step 9

When the pasta is cooked, make a well in the middle and tip in the prawns. Pop the lid back on and let cook for 2 minutes.

Step 10

Remove the skin from the cooked salmon and using 2 forks, shred it into flakes.

Step 11

Tip this into the pasta, along with the creme fraiche and lemon juice and stir well.

Step 12

Sprinkle the dish with the chopped chives and serve.