Ingredients
- 100g smoked salmon, roughly chopped
- 3 tbsp light sour cream
- 1 tsp wholegrain mustard or horseradish cream
- 2 tbsp chopped dill
- Salt and black pepper
- Squeeze of lemon
- 300g farfalle (or penne)
- 6 large Brussels sprouts, trimmed and thinly sliced
- 4 tbsp toasted breadcrumbs in a little butter
1 Put the smoked salmon, sour cream, wholegrain mustard, dill, seasoning and lemon into a large bowl.
2 Cook the pasta as per packet instructions, adding the sprouts for the last minute.
3 Drain the pasta thoroughly and add to the bowl with the smoked salmon mixture.
4 Serve straight away in warm bowls with the breadcrumbs scattered on top.
