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Farfalle with smoked salmon in dill sauce

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Ingredients for 2 servings:

  • 200g farfalle
  • salt water
  • 100 g smoked salmon
  • 5 sprigs of dill
  • 1 shallot(s)
  • 150 g crème fraîche
  • nutmeg
  • salt and pepper
  • 1 tbsp oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Cook the farfalle in plenty of salted water for 7-8 minutes until al dente. Peel the shallot and finely dice. Cut the smoked salmon into strips. Fry the shallots in a hot pan with 1 tablespoon of oil, then add the salmon and fry for 1 minute, then stir in the crème fraîche. Wash and finely chop the dill and add it to the sauce. Immediately remove the sauce from the heat. Drain the pasta and carefully stir it into the smoked salmon cream sauce. Season with a little salt, pepper, and nutmeg and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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