180g Burren smoked Salmon of Knowledge
1 medium sized leek
2 tablespoons of crème fraiche
1 tablespoon of lemon juice
1 teaspoon of soy sauce
2 tablespoons of fresh dill or 1 tablespoon of dill paste
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.
Serve with Tagliatelle or other pasta of your own choice.