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.
You may also like
Darina Allen’s Christmas Chocolate Yule Log
Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...Jenny Flynn’s Humble Christmas Trifle – Faithlegg
Jenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shopping in Waterford CityIrish Seafood Chowder
Bill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachside location and now International Europort since 1895, that to imagine the place without it is unthinkable....