If you like salmon, you’ll absolutely love this. Maybe you’ll serve it as an alternative for pescatarian guests, but why bother with a meaty one? We make the pasta ourselves, blending chopped dill into the dough before rolling out the sheets, whilst the filling is made with Grade One Scottish Salmon and a white wine cream sauce. We recommend to serve with Potato Dauphinoise and some Artisan Beer.
Comes in a wooden baking tray. Pop straight in the oven for 15-20 mins and job done.
1kg, Serves 4