Bavette with Smoked Salmon & Dill. Add style and elegance to this light and fresh pasta dish, with a smoked salmon caviar garnish it’s sure to leave you feeling satisfied.
Bavette with Smoked Salmon & Dill
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.