Pasta with smoked salmon and lemon cream sauce

A rich and decadent dish that bursts with lemony flavour.

Recipe from: 26 September 2012
Preparation time: 5 min
Cooking time: 12 min


  • 250
    Farfalle pasta (bow tie pasta)
  • 125
  • 100
    smoked salmon trout - cut into thin ribbons
  • juice and zest of 1 lemon
  • 1
    chives (+- 15g) - chopped
Servings: Change Serving


Boil the pasta in salted water until al dente, drain well and place back into the hot pot. Add the cream, salmon, juice, zest and chives. Allow to gently heat through for a minute.

Season with salt and lots of pepper.

Variation: Add 1 cup of petit pois to this pasta or serve with minted peas on the side.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


Read more on: boil  |  recipe  |  starch  |  pasta  |  dairy  |  seafood  |  easy weekday meals


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Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.

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