Salmon and bacon tagliatelle

Ingredients

A dash of olive oil
2 salmon steaks, cut into 1" long pieces
4 rashers of uncooked smoked bacon, rind removed, cut into 1" long strips
1 large leek
1 tin lobster bisque soup
125 ml single cream
Freshly ground black pepper
Chopped chives and flower heads (only because they were there)
200 g dried tagliatelle

Method

Preheat the oven to 200° C (400° F - gas 6)

Chop the leek diagonally, into 1/2" thick slices

Boil the leek slices in a pan of water for 3 minutes (this seems to moisten them slightly)
Mix the soup, single cream and pepper in a bowl
Shake a dash of olive oil into the bottom of an ovenproof dish
In the dish, place the smoked bacon, salmon and leeks in alternate layers
Pour the soup mixture over the layers
Sprinkle with the chopped chives
Cook, uncovered for 45 minutes
Boil the pasta as directed, usually 7 minutes in boiling water.
Place the pasta onto a warm plate and spoon the salmon and bacon mixture over the top