Sufra Dayma:

Creamy Pasta and Smoked Salmon

By Moushira Abdel-Malek

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Ingredients:

500 gms pasta (shells)

300 gms smoked salmon (shredded by hand)

500 ml cream

150 gms fresh dill leaves

150 gms butter

Salt + pepper

Method:

In a large cooking pan, boil enough water to cook pasta, al dente. Remove, strain and rinse under running tap water. Strain again and leave aside. Melt the butter and add the smoked salmon. Stir for a few minutes. Add the pasta and stir to combine. Season to taste. Add the cream and heat through. Add the dill leaves and stir to distribute, leaving aside a small quantity. When all ingredients are hot enough, pour into serving dish and sprinkle remaining dill on top. Serve immediately.