Farfalle with Brussels sprouts, smoked salmon and crème fraîche

Name: Farfalle with Brussels sprouts, smoked salmon and crème fraîche
Prep time: 0 hour 0 minute
Cook time: 0 hour 20 minutes
Yield: 3 Servings
Ingredients: 100g smoked salmon, roughly chopped; 3 tbsp light sour cream; 1 tsp wholegrain mustard or horseradish cream; 2 tbsp chopped dill; Salt and black pepper; Squeeze of lemon; 300g farfalle (or penne); 6 large Brussels sprouts, trimmed and thinly sliced; 4 tbsp toasted breadcrumbs in a little butter

Farfalle with Brussels sprouts, smoked salmon and crème fraîche. Photograph: Harry Weir

Paul Flynn

Sat Oct 15 2022 - 04:00

Serves: 3

Course: Lunch

Cooking Time: 20 mins

Ingredients

100g smoked salmon, roughly chopped
3 tbsp light sour cream
1 tsp wholegrain mustard or horseradish cream
2 tbsp chopped dill
Salt and black pepper
Squeeze of lemon
300g farfalle (or penne)
6 large Brussels sprouts, trimmed and thinly sliced
4 tbsp toasted breadcrumbs in a little butter

1 Put the smoked salmon, sour cream, wholegrain mustard, dill, seasoning and lemon into a large bowl.

2 Cook the pasta as per packet instructions, adding the sprouts for the last minute.

3 Drain the pasta thoroughly and add to the bowl with the smoked salmon mixture.

4 Serve straight away in warm bowls with the breadcrumbs scattered on top.

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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