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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 1 Servings

INGREDIENTS

100 g Strong white flour
1 Sized egg, beaten
1/4 t Salt
2 T Olive oil
Flour for dusting
115 g Smoked salmon
Ground black pepper
1/2 Lemon, juice of
300 Single cream
1/4 t Ground nutmeg
3 T Fresh chives, snipped
1/4 pt Creme fraiche
4 Boiled quails' eggs cut in
half
Garnish with salmon roe
flat leaf parsley
and fresh salmon
eggs

INSTRUCTIONS

Sieve the flour with the salt. Add the egg and the olive oil. Mix  well
to form a dough.  Cover and leave to rest for at least 30 minutes.  The
amount of oil needed will depend upon the strength of the flour.  More
oil may be necessary.  Cut the salmon into thin strips approximately 2
inches long and place  into a bowl with the cream and nutmeg. Stir and
leave to stand for  approximately 2 hours.  Cook the pasta in plenty of
boiling, salted water until al dente.  Warm the cream and salmon
mixture then add the creme fraiche. Do not  boil.  Add the lemon juice,
chives and quails' eggs. Drain the pasta, pour  the sauce over and mix
well. Season to taste.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable
Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3755
Calories From Fat: 1760
Total Fat: 196.6g
Cholesterol: 927.3mg
Sodium: 3530.4mg
Potassium: 3200.4mg
Carbohydrates: 248.2g
Fiber: 9.2g
Sugar: 2.8g
Protein: 231.8g


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