| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 100 |
g |
Strong white flour |
| 1 |
md |
Sized egg; beaten |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Olive oil |
|
|
Flour for dusting |
| 115 |
g |
Smoked salmon |
|
|
Ground black pepper |
| 1/2 |
|
Lemon; juice of |
| 300 |
ml |
Single cream |
| 1/4 |
ts |
Ground nutmeg |
| 3 |
tb |
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
TAGLIATELLE
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.
A Message from our Provider:
“Hurting? No one understands like Jesus”