The Food Passion Blog

Method
•    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.

This entry was posted on Wednesday, September 24th, 2008 at 7:15 pm and is filed under General, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.