6 leeks, trimmed, washed and sliced
400g Burren smoked Salmon of Knowledge, cut into ribbons
500g half-fat crème fraiche
2 tbls grated parmesan cheese
2 tbls chopped fresh dill
Squeeze of lemon
Salt and black pepper
400g farfalle pasta, cooked according to packet instructions
Rozanne’s Farfalle with Smoked Salmon and Leeks
This recipe was presented by Rozanne Stevens from the Cooks Academy in Dublin on the “Today with Pat Kenny” radio show on 4th April 2008
- Saute the leeks in a little olive oil until soft.
- Add the smoked salmon, crème fraiche, cheese and dill. Simmer for 5 minutes
- Season with salt, pepper and lemon juice. Stir through the cooked pasta.