Thursday, 20 December 2007


1 200g tub Yeo Valley Organic Crème Fraiche
80g Yeo Valley Organic butter
Juice and rind of 1 organic lemon
400g fettuccine pasta
Salt & freshly ground pepper
50g Yeo Valley Organic butter
2 cloves organic garlic, crushed
200g sliced or trimmings of organic smoked salmon
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped

Blend together the crème fraiche, 80g of butter, lemon juice and rind in a large saucepan. Whisk all the ingredients together until smooth and light.

Cook the fettuccine in a pan of salted water.

Melt the 50g of butter in a large pan, add the garlic and cook for 1 minute. Stir in the cooked fettuccine and half of the herbs.

Lightly season with salt and pepper and then add the smoked salmon and crème fraiche mixture and toss all the other ingredients together until well combined.

Spoon the fettuccine into serving bowls, top with the remaining salmon, sauce and herbs.

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