Recipes

Farfalle with Brussels sprouts, smoked salmon and crème fraîche

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

Paul Flynn's face
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

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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