Rozanne's Farfalle with Smoked Salmon and Leeks

260Rozannes-Farfalle-with-Sm-s-150x150This recipe was presented by Rozanne Stevens from the Cooks Academy in Dublin on the "Today with Pat Kenny" radio show on 4th April 2008.


Olive oil
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


  1. Saute the leeks in a little olive oil until soft.
  2. Add the smoked salmon, crème fraiche, cheese and dill. Simmer for 5 minutes
  3. Season with salt, pepper and lemon juice. Stir through the cooked pasta.

Bon appetit!