Conga Foods

Farfalle Pasta with Smoked Salmon


  • 180g Ocean Blue Smoked Salmon
  • 400g farfalle (bow-tie pasta)
  • 50g cream cheese, chopped into small pieces
  • 1 lemon, zest
  • 1 tbs coarse sea salt
  • Black pepper to taste
  • 1 tbs dill, roughly chopped


Cut the smoked salmon into small pieces and put in the frying pan along with the butter and lemon zest. NO NEED TO COOK – leave it in the pan ready to mix with pasta just before serving.

Cook the pasta in water with coarse sea salt (cook for one minute less than recommended on pack).

When the pasta is cooked, drain, and pour into the pan with the salmon and cream cheese mixture – stir through until cheese has melted. Top with black pepper and chopped dill.

Serves: 4

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