• Cook the pasta according to instructions on package.
• Drain the pasta in a colander. Then rinse in cold water which will help speed up the process of mixing the salad. This step can be done the day before to keep in an airtight container in the fridge overnight.
• Slice and quarter the cucumber.
• Peel and dice the shallots.
• Open and drain the canned corn.
• Rinse and drain the spinach.
• Cut tomatoes in half.
• Mix all vegetables with the pasta and set aside.

Creamy salmon mix

• Use a fork to flake the hot smoked salmon into smaller pieces.
• Mix the mayonnaise with the creme fraiche.
• Add in the salmon into the mayonnaise mix.
• Juice the lemon and add a little bit at the time to the salmon mix. Taste as you go along how much juice you need.
• Add the creamy salmon mix to the pasta salad. Mix well and serve, or keep in the fridge in an airtight container.