6 leeks, trimmed, washed and sliced
400g Burren Smoked Salmon, 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
- 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.