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Prep Time
20 Minutes
Cooking Time
15 Minutes
Serves
1-2 People
Ingredients
- 180g Burren Smoked Irish Organic Salmon (cold smoked)
- 1 medium sized leek
- 2 tablespoons of crème fraiche
- 1 tablespoon of lemon juice
- 2 tablespoons of fresh dill or 1 tablespoon of dill paste
- Black pepper & salt
- Pasta or Tagliatelle to serve 2 people
Method
Before you start, throw on Tagliatelle or another pasta of your own choice. This won’t take long, so once the pasta is on get started on the sauce.
Slice the leek and sauté until the leek is soft and almost transparent.
Chop the smoked salmon in strips and just barely heat with the leek.
Add in the crème fraiche.
Season to your own taste, and throw some fresh dill on top if you like.
Serve with the cooked pasta.
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The Kitchen @ Gorey's space is a showcase for some great local food. The well constructed menu, which suits all tastes features a bevy of local producers from Fish Merchants to a soft fruit farmer and cheese maker.