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Bavette with Smoked Salmon and Dill

William Meppem

Bavette with Smoked Salmon and Dill recipe, brought to you by MiNDFOOD.

Bavette with Smoked Salmon and Dill

Add style and elegance to this light and fresh pasta dish, with a smoked salmon caviar garnish.

Serves 4

500g bavette (or tagliatelle)

250g light sour cream

½ cup light thickened cream

200g smoked salmon, cut into strips

1 large lemon, finely grated rind and juice

2 tbsp baby capers, drained and rinsed

¼ cup dill sprigs, finely chopped

salt, to season

pepper, to season

smoked salmon caviar, to serve

1 Cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain.

2 Add sour cream and thickened cream to pasta. Stir until well combined. Add smoked salmon, lemon rind, ¼ cup lemon juice, capers and dill. Season well with salt and pepper. Toss until well combined.

3 Serve bavette topped with smoked salmon caviar.

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