By Chef Mark Southon
Coating pasta well and creating great mouthfeel, Herbivore® delivers wonderful golden buttery results in this dish.
60g Herbivore®, cubed and cold
150g Hot smoked salmon
300g tagliatelle, cooked
150ml Chicken stock
1 Tbsp capers
1 lemon, juiced & zested
Dill, finely chopped
Dill sprigs for garnish
Salt & pepper
Method
1. Warm the chicken stock with the lemon juice and zest, whisk in the Herbivore® a little at a time until thickened, add capers and season with salt and pepper.
2. Once you’re ready to serve add in warm pasta and dill, toss and arrange on a plate, sprinkle over the salmon and some dill sprigs.
Serve and Enjoy !
