CREAMY LEMON BOURSIN SALMON NOODLES

Indulge in a symphony of flavors with my Creamy Lemon Boursin Smoked Salmon Noodles, a play on a recipe passed down from my mum. Delicate ribbons of lemon and cracked pepper smoked salmon on a bed of fine egg noodles, enveloped in a velvety creme fraiche and garlic herb Boursin cheese sauce. A zesty burst of lemon zest and juice adds a refreshing twist, while a sprinkle of black sesame seeds adds a delightful crunch. This dish is not only whipped up in just 15 minutes but also a nostalgic recipe that's been a staple of mine since university days.

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CREAMY LEMON BOURSIN SALMON NOODLES

SERVES:2 MADE IN: 15 minutes /DIFFICULTY:Easy/ PESCARTARIAN

INGREDIENTS

• 4 tbsp creme fraiche

• 150g garlic and herbs Boursin cheese

• Zest and juice of 1 lemon

• 100g smoked salmon, sliced into ribbons (I used lemon and cracked pepper smoked salmon)

• 125g fine egg noodles

• 15g fresh parsley, roughly chopped

• 1 tbsp black sesame seeds

• Salt and pepper, to taste

METHOD

1. Add the creme fraiche, Boursin and lemon juice to a large frying pan. On a low heat, mash them together until well incorporated. You don’t want the sauce to get too warm as it will cook the salmon which you don't want. You just want it to be warm. Not hot.

2. In a large saucepan filled with salted water, add the noodles and bring to a boil. Cook until the noodles have become soft and have a slight bite to them.

3. Stir the noodles into the creamy mixture and mix until they are evenly coated. You can add a splash of noodle water to the sauce if you want a looser sauce, however I like it thick and creamy.

4. Top the noodles with the smoked salmon, lemon zest, cracked pepper and sesame seeds.

5. Spoon into individual bowls and enjoy.