Warm and tasty dish that is made not time at all. A recipe from the Burren Smoke House, in Co. Clare. A recipe from the Burren Smoke House, in Co. Clare. Created by one of its owners, done only with Irish produce and inspiration.
Ingredients (serves 2)
180g smoked salmon
1 medium sized leek
2 tablespoons of crème fraiche
1 tablespoon of lemon juice
1 teaspoon of soy sauce
2 tablespoons of fresh dill or 1 tablespoon of dill paste
Black pepper
What you do
Slice the leek and sauté until the leek is soft and almost transparent.
Chop the smoked salmon in strips and just barely heat with the leek.
Add in the crème fraiche.
Season to your own taste.
Serve with Tagliatelle or other pasta of your own choice.
The Burren Smokehouse, in Lisdoonvarna, Co. Clare, is a family-run business.
Taste and buy their Irish organic smoked salmon and mackerel, other smoked
Taste and buy their Irish organic smoked salmon and mackerel, other smoked
products like cheese at the visitor centre or online. Burren Smokehouse
also ship their smoked salmon as well as gift hampers worldwide .
http://www.burrensmokehouse.ie/
http://www.burrensmokehouse.ie/
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